 WHITE.png)
From your account you can start a new order, manage existing orders or update your account information.
Additional Resources
How to Order Online
Policies
Thank you for choosing Crafted 1972 at George Mason University, where we provide a remarkable experience with exceptional quality, stellar service, and innovative culinary delights. Our team of professionals is here to support you every step in planning your special event.
We are available Monday through Friday, from 8:30 AM to 5:00 PM. Please reach out to our catering sales coordinator at crafted1972@compass-usa.com or 703-993-3302 for personalized assistance and tailored menu options.
We encourage you to take a moment to review our policies.
To ensure that your event is everything you envision and more, we kindly request that bookings be made at least five (5) business days in advance. However, we understand that plans may change unexpectedly. For events with a short lead time, please refer to our Casual Menu which is designed to offer flexible options, and we will do our best to accommodate your needs.
When you are ready to place your catering order, you may review our menu or request a custom menu via https://crafted1972.catertrax.com/.
For a truly customized experience, including custom menus and themed events, we kindly request a ten (10) business day notice to allow for thoughtful menu planning and sourcing of the freshest ingredients.
Please provide the final guest count for events, selected menu including any dietary requests, event timing, and location in writing at least three (3) business days prior to your event to ensure a seamless experience for all attendees. For events over (100) guests, please provide final details (5) business days prior to your event. This number will be considered your guaranteed guest count.
For plated meal options with personalized guest selections, a seating chart and menu cards indicating entrée preferences will also be required. These should be provided by the event planner along with the final guest count at least five (5) business days prior to your event.
To ensure proper food quality, presentation, and service standards, staffing requirements are determined based on the size, complexity, and service style of each event.
Setup and breakdown labor may be required for events that do not require ongoing service staff.
This service includes event setup and delivery of catering, and post-event breakdown only. It does not include food replenishment, buffet monitoring, beverage service, guest assistance, or staffing during the event.
Full-Service attendants may be required for receptions, beverage stations, refreshment breaks, action stations, and other events requiring ongoing service support.
Attendants are responsible for maintaining event presentation, replenishing food and beverages, clearing service areas, and assisting guests as needed.
Additional attendants may be required based on guest count, event duration, venue logistics, and service complexity.
All hot buffet events require a minimum of two (2) service attendants to ensure food quality, replenishment, sanitation, and guest service standards are maintained.
Additional attendants may be required based on guest count, menu complexity, multiple service locations, action stations, or extended service periods.
Plated meals require dedicated wait staff to provide professional table service and ensure timely delivery of courses.
Minimum staffing levels for plated meal events will be determined by the Catering Sales Coordinator based on guest count, menu format, number of courses, venue layout, and service timeline.
Additional service staff, captains, runners, or attendants may be required depending on the scope of the event.
A bartender is required for all events where alcoholic beverages are served.
Additional bartenders may be required based on guest count, beverage package, service style, and venue requirements.
The Catering Sales Coordinator will assess each event and determine the appropriate staffing levels required to maintain service standards. Labor requirements will be based on factors including guest count, menu complexity, service style, event duration, venue layout, and overall operational needs.
If a client elects to reduce staffing below the recommended service level, service quality, replenishment speed, cleanliness, timing of service, and overall guest experience may be impacted. Crafted 1972 is not responsible for service deficiencies resulting from staffing levels below those recommended by the Catering Sales Coordinator.
Our service structure is based on four-hour increments, allowing ample time for setup, service, and cleanup. Events exceeding this timeframe may be subject to additional service fees.
A ninety (90) minute service period is allocated for meals and receptions. Should your event require additional service time, please consult with your Catering Sales Coordinator.
To ensure proper event execution, Crafted 1972 staff requires a minimum of two (2) hours of access to the event space prior to the scheduled start time for setup and preparation, and a minimum of one and one-half (1.5) hours following the event for breakdown and cleanup. Events involving plated meals, multiple service stations, specialty rentals, extensive décor, room flips, or other complex service requirements may require additional access time as determined by the Catering Sales Coordinator.
Events involving plated meals, multiple buffet stations, specialty rentals, room flips, extensive décor, large guest counts, or other complex service requirements may require additional setup time. Your Catering Sales Coordinator will determine any additional access requirements during the planning process and communicate them in advance of the event.
In accordance with food safety regulations and university food service standards, hot and cold food may not remain in service for more than two (2) hours. Food that has reached the maximum service time must be removed and discarded. Clients requesting service periods longer than two hours may be required to purchase additional food, staggered service, or replenishment options to maintain food quality and safety.
Clients are responsible for ensuring that event spaces are accessible during the agreed-upon setup period. Delays in venue access may impact event readiness, service timelines, and overall event execution.
For all non-food-related needs, please contact the GMU University Events at 703-993-2853 or gmuevent@gmu.edu to coordinate room reservations; chair and table need; table and chair setup; audiovisual equipment; and other requirements. Availability and services may vary by campus location. Please ensure that your room reservation includes adequate access time to accommodate the setup, service, and breakdown requirements outlined in the Event Timing section.
To streamline the process, we kindly request that payment information in the form of University Foundation Funds, State Accounts, or a Credit Card be provided at the time of booking. A final invoice and survey will be sent within two (2) business days after the event.
Checks may be accepted for the full event amount and must be paid seven (7) days prior to the event, with a credit card kept on file for any remaining balances.
For groups that do not have a State Account or Foundation Account number and are not directly affiliated with George Mason University, we will require a 75% payment or deposit at the time of booking. The remaining balance is due seven (7) business days prior to the event. A credit card must be kept on file for any additional charges that may be incurred during the event.
Please submit your Virginia tax-exempt certificate to our office at least three (3) business days prior to your event to ensure proper processing. For non-exempt events, applicable taxes will be applied based on the event location:
| Location | Sales Tax | Food & Beverage (Meal) Tax | Additional County Tax | Total Tax Rate |
|---|---|---|---|---|
| Fairfax, VA | 6.0% | 4.0% | N/A | 10.0% |
| Arlington, VA | 6.0% | 5.0% | N/A | 11.0% |
| Prince William, VA | 6.0% | N/A | N/A | 6.0% |
| Front Royal, VA | 5.0% | N/A | 4.3% | 9.3% |
All catering orders are required to meet a food and beverage minimum of $150 for both on- and off-campus events. If an order does not reach this minimum, the $150 minimum charge will still apply.
University-affiliated groups are subject to service fees of $35 for Fairfax, $75 for Arlington, and $75 for Prince William.
While we hope that cancellations will not be necessary, we understand that circumstances may arise. We kindly ask that cancellations be submitted in writing at least five (5) business days prior to the contracted event date to avoid any charges.
Cancellations made within four (4) business days of the event will incur a 50% cancellation fee. Cancellations made within three (3) business days of the event will incur a 100% charge of the event price.
If the campus closes due to inclement weather, catering will cancel all orders and make every effort to notify event planners forty-eight (48) to seventy-two (72) hours in advance.
At times, our delivered menus may include equipment such as coffee urns, platters, or china. Equipment delivery will occur at the contracted start time of the event. During the event, all equipment, linens, and décor remain the responsibility of the event planner and will be picked up by catering at the agreed-upon pickup time.
Our pick-up menu primarily offers items in disposable packaging. Occasionally, pick-up orders may include equipment such as coffee urns, platters, or china. All equipment, linens, and décor are the responsibility of the event planner and must be returned to the catering department at the agreed-upon drop-off time.
For your convenience, compostable serviceware is provided with all orders based on the guaranteed guest count and menu selections.
Plated meal events require full china service and appropriate serviceware. China rentals are a separate charge and are not included in menu pricing. Your Catering Sales Coordinator will work with you to select china, glassware, linens, and other tabletop items that align with the vision, formality, and budget of your event.
For buffet, reception, and drop-off style events, clients may choose between compostable serviceware or upgraded china and glassware service. Upon request, our catering team will be happy to provide a rental quote.
Please note that rental pricing may change prior to the event date due to vendor availability, shipping, delivery, or other third-party rental costs.
All china, glassware, linen, and specialty rental orders must be finalized and confirmed at least five (5) business days prior to the event. Additional charges may apply for expedited orders, shipping costs, or any lost, stolen, or damaged rental equipment.
We are pleased to provide food and beverage linens for full-service catering events. Additional linens for guest seating, registration tables, display tables, or other non-food service areas are available for an additional charge.
Specialty linens, upgraded fabrics, custom colors, and specialty sizes are available upon request and are subject to rental pricing from our preferred linen vendors.
While centerpieces and floral arrangements are typically coordinated by the client or event planner, Crafted 1972 is happy to facilitate floral and centerpiece rentals through our preferred vendor partners upon request. Floral and centerpiece rentals coordinated through Crafted 1972 will be subject to an 18% service fee, which covers sourcing, ordering, vendor coordination, delivery management, setup oversight, and administrative support.
To ensure proper event setup, all linens, centerpieces, and floral arrangements must be delivered and available at least three (3) hours prior to the scheduled start of service.
Additional charges may apply for specialty linen requests, expedited orders, delivery fees, setup requirements, or lost and damaged rental items.
Crafted 1972 holds the appropriate Virginia Alcoholic Beverage Control (ABC) license to serve alcoholic beverages at university events. Alcohol service is available only for events catered by Crafted 1972. All alcoholic beverages must be purchased, provided, and served through Crafted 1972 and may only be consumed within the contracted event space.
Alcohol service must comply with all Virginia ABC regulations and university policies. Alcoholic beverages will not be served to any individual under the age of 21 or to any guest who appears intoxicated. Crafted 1972 reserves the right to refuse alcohol service at any time to ensure compliance with applicable laws and regulations.
In accordance with Virginia ABC requirements and university policy, alcoholic beverages must be served in conjunction with food service. Events requesting alcohol service must include sufficient food offerings for the duration of alcohol service. Non-alcoholic beverages must also be available throughout the event.
All alcohol service must be staffed by Crafted 1972 bartenders. Bartender staffing requirements will be determined based on guest count, service style, and event duration.
Event planners are responsible for coordinating with Crafted 1972 and the university to ensure any required approvals or special ABC permits are obtained prior to the event. All events involving alcohol must comply with applicable Virginia ABC regulations, university policies, and venue-specific requirements.
To ensure the health and safety of all guests and to maintain compliance with Virginia food safety regulations, food and beverages served by Crafted 1972 may not be removed from the event site. For this reason, Crafted 1972 catering does not provide boxes or packaging for “to-go” service after an event. All food and beverage service must be consumed on site in the contracted event space.
Crafted 1972 is the exclusive food service provider for your event. We will not cater for events that include food or beverage products prepared or served by another vendor, as outside food sources may compromise food safety, create potential allergen risks, and conflict with university and state health code requirements.
Our team adheres to all applicable Virginia Department of Health guidelines and university policies for safe food handling, temperature control, sanitation, and service to protect the wellbeing of your guests.
