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Catering & Menus

Savor is the exclusive food and beverage provider at the Center. No food or beverage of any kind will be permitted to be brought into the facilities by the patron or any of the patron’s guests or invitees. Food items may not be taken off the premises; however, excess prepared food is donated under regulated conditions to agencies feeding the underprivileged.

Menus - Menu selections and other details pertinent to your functions are required to be submitted to the catering department a minimum of four weeks prior to the first function date. Events over 2,000 guests may require specialized menus, our culinary team is happy to customize the perfect menu for your event. To make sure every guest has a pleasant experience we do offer split menus (maximum of two options) but require each guest to have a place card indicating entrée choice to give to their server, along with final counts by table fourteen days in advance.

Pricing - See on Menus.

Guarantees - A guaranteed number of attendees/ quantities of food is required. This guarantee must be submitted by noon three business days before your event. If the guarantee is not received, SAVOR...Pembroke Pines reserves the right to charge for the number of persons/ quantities specified on the contracted event order. Cancellations and reductions of guarantee are subject to full charges within 3 business days prior to event.

Service Staff - Guest to server ratio is 1 server per 20 guests for plated meal functions and 1 server per 40 guests at buffet functions. This is for service at rounds of ten or twelve. Rounds of less than ten guests or a request for additional staffing is subject to labor fees. Holiday labor rates will apply for events scheduled on building holidays.

Event Timeline - All service times are based on two-hour breakfast or lunch service and three-hour dinner service. Additional service time will be subject to additional labor fees. Event start or end times that deviate more than thirty minutes than contracted will have additional labor fees per hour, per server scheduled. Additional security and ancillary fees will also apply.

Beverage Services - We offer a complete selection of beverages to compliment your function. Please note alcoholic beverages and service are regulated by the Liquor Control Board, ASM/SAVOR, as licensee, is responsible for the administration of these regulations: NO ALCOHOLIC BEVERAGES MAY BE BROUGHT ONTO THE PREMISE FROM OUTSIDE SOURCES; WE RESERVE THE RIGHT TO REFUSE ALCOHOL SERVICE TO INTOXICATED OR UNDERAGE PERSONS. NO ALCOHOLIC BEVERAGE CAN BE REMOVED FROM THE PREMISES.

Contracts - A signed copy of the contract outlining all catering services will be provided. The signed contracts state terms, addendum, and specific function sheets constitute the entire agreement between the client and SAVOR...Pembroke Pines. Secondary agents, acting on behalf of the primary client receiving services, may sign the contract in their behalf only with full payment in advance. Any changes, revisions, additions or deletions to the banquet contract and banquet event orders shall be in writing and signed by both parties.

Cancellations – Any event cancelled less than 3 business days prior to the event will incur 90% of the estimated charges. Please note, for specialty menus or items, a longer window of cancellation may be necessary, this is determined on an event by event basis.

Payment/Deposit - An initial deposit in the amount noted on the Catering Contract is payable, along with a signed contract, at the specified date on the contract letter to guarantee catering services. Full payment of the balance due, based on the guarantee, is payable 14 business days prior to the event. Payment can be made in cash, check or wire transfer. For additions, a major credit card is required to guarantee payment of any replenishment or new orders requested during a show/function. These charges will be billed to the credit card unless payment is received at the end of the show/function.

Our Chef

Chef Joshua Hill discovered an interest in food while spending time in the kitchen with his grandmother. As a chef, he loves creating elevated versions of dishes that remind him of those experiences cooking with her. He went on to further hone his skills by attending the Culinary Arts program at the Art Institute of Fort Lauderdale, graduating Summa Cum Laude, class of 2006.

Joshua began his professional career with Restauranteur Jack Jackson (Burt and Jacks/Jackson’s Steakhouse) as a line cook. In only a few years he became Jack’s lead Sous- Chef until it was decided to open another location. It was then that his first Executive Chef position would arise as he was chosen to take the helm of the new location. He went on to lead in several other restaurants including Johnny V’s, Las Olas which was owned by the well-known Food Network chef, Johnny Vinczencz.

Joshua was sought after and hired by Savor, the ASM Global’s catering partner, to bring his expertise and culinary skills to the Charles F. Dodge City Center in Pembroke Pines, where he continues to raise the bar.

An avid hunter and fisherman, he enjoys bringing in his weekend plunders to prepare and share with his fellow employees. When he isn’t in the kitchen, Joshua loves spending time with his family and friends, particularly outdoors and enjoying the ocean.

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