The most common question we get after “how much?” is “who do we have to use for food?” The answer is nobody. SandHills has no required vendor list, so the food at your event is whatever you want it to be, from whoever you want to make it.
Why no vendor restrictions matters
Many venues require their in-house caterer or a short approved list, and they earn a cut on every plate. That limits your menu and quietly raises the cost of the whole event. Here, you keep that control and that money. Hire a full-service caterer, bring in trays from a favorite restaurant, or have the family cook. All three happen in this room every month.
What the prep kitchen has
Every rental includes our full prep kitchen:
- Refrigerator and freezer for cold storage and cake.
- Stove for reheating and finishing dishes.
- Microwave.
- Two commercial coffee pots.
- Counter space for plating, with a direct path to the hall.
It is built for a caterer to finish and serve, and for a family to keep food hot and cold through a long day. Please bring your own serving dishes, utensils, and linens.
Three ways people feed a crowd here
Full-service catering. The caterer cooks off-site or finishes in our kitchen, sets the buffet or plates the meal, serves, and cleans up their stations. Easiest on you, and the right call for weddings and formal dinners. If you would like a recommendation, Sunflower Supper Club in Hutchinson is our preferred caterer, though using them is never required.
Drop-off or restaurant trays. Barbecue, Mexican, Italian, fried chicken: pans arrive hot, you set them in the buffet line, and you handle service. Affordable and popular for reunions, showers, and company parties. Assign two people to keep the line stocked.
Family-style and potluck. Common for anniversaries, church events, and celebrations of life. The kitchen keeps dishes hot and cold, and the two coffee pots run all day. Label dishes and bring more serving spoons than you think you need.
The bar
You may bring your own bar. You are responsible for following Kansas law and for your guests, and our rental terms spell out the rules. A hired bartender keeps pours sensible, keeps the line moving, and lets your hosts enjoy the party. Set an end time for the bar about an hour before the event ends.
Planning the food side of the room
- Place the buffet along the kitchen wall so it can be restocked without crossing the dance floor. Two-sided buffet lines serve a 200-person room in about 25 minutes.
- Keep drinks and dessert at separate stations so three lines never form in one spot.
- Give your caterer the headcount two weeks out and the room plan a week out.
- Plan for leftovers: bring containers and a cooler, and decide ahead who takes what home.
Clean-up
Food service is the messiest part of any event, so build it into your plan. Trash goes to the designated area, the kitchen gets wiped down, and the floor gets a sweep. Our Event Day Guide has the checklist. Leave the space as you found it and your $150 security deposit comes back to you.