Catering

Taher Professional Food Service is the contracted caterer for all SLCC campuses. With creative chefs, a reasonably priced menu, the ability to create custom menus and its focus on fresh, innovative cuisine, Taher will quickly become your favorite go-to caterer.

To make catering fast and convenient, Taher has partnered with CaterTrax to make online orders and billing a breeze. We accept all major credit cards and can also bill directly and to your index code.

View our menus and start your catering journey:

Visit CaterTrax

For questions, general inquiries or to discuss custom catering options, contact:

Catering Inquiries
tahercatering@slcc.edu or slcccatering@taher.com
801-957-4520

Catering Guidelines

  • Taher Professional Food Service is the contracted food service provider for all SLCC campuses and departments. Email tahercatering@slcc.edu or call 801-957-4520 and we will be happy to assist with your catering and other food service needs. You can find menus and catering contact forms on their website.
  • Orders must be placed at least 48 hours in advance. We will do our best to accommodate last-minute requests. If we are unable to accommodate your request, you will be given an exception for your event and provided with a list of approved 3rd party caterers. Contact Gina Chase at gina.chase@slcc.edu for more information.
  • Taher does not charge a service fee for on-campus events. We also honor tax exempt status.
  • For plated and banquet style service, china and silver will be used. If you would prefer premium disposable products, a $4 environmental charge will be added.
  • Private groups renting space at Salt Lake Community College are required to use Taher Catering.
  • Private parties wishing to serve alcohol at their event must contact Sean Clayton at sean.clayton@slcc.edu a minimum of 45 days prior to the event. A third-party licensed provider must serve all alcohol according to state laws and submit proof of liability insurance.
  • Per state small dollar and travel guidelines, business meals (breakfast, lunch, dinner), both internal and external, for college employees and college employees hosting external guests or constituents on behalf of the college, must serve a direct business purpose. The cost of the meal should fall within the current per diem amount. Costs exceeding per diem amounts must have Provost, Vice President, or President approval. Current per diem amounts can be found on the Accounts Payable website.

Feedback and Suggestions

If you have any feedback or suggestions, please contact either Auxiliary Services Manager Gina Chase or Taher General Manager Miles Broadhead.