The Best Part of Your Event
Is the Ice Cream Stand

Two staff, a vehicle, setup, breakdown, and equipment cost the same whether we serve 30 people or 65. Below that headcount, the per-guest math stops working for either of us. For smaller groups, a parlor party at our Main Street location is the better fit — call and we'll point you the right direction.

It covers the things that don't scale with headcount: equipment, the toppings inventory we have to bring whether you have 65 or 165 guests, and the labor of loading, driving, setting up, and breaking down. Splitting it out keeps the per-guest number honest instead of inflating it to hide overhead.

No. The number on your written quote is the number you pay. We don't add a "service charge," we don't auto-include gratuity, and we don't add fees at the end. Tipping is appreciated but never expected — the staff are paid fairly either way.

Honestly, not much — toppings are a small part of the total. But if you'd rather a clean ice-cream-only setup (some weddings prefer this), say so at quoting and we'll trim where we can. We won't push extras you don't want.

Colorado sales tax applies to catered food and is shown as a separate line on your written quote — never folded into the totals to make them look smaller.

Your written quote locks the per-guest and setup pricing for your date. The only line that can move is travel (if you change venues) or supply costs in extreme market swings — and we'd talk to you before any change, not surprise you with it.

50% deposit at booking, balance due 7 days before the event. Cash, check made out to Mimi's Sweet Treats, or Venmo / CashApp — whichever works for you. We'll confirm the method at booking.

Yes. We serve from insulated tubs that hold temperature for the full event window — even in summer, even in shade-only setups. We've done July 4th in 95-degree Montrose. The ice cream stays scoopable from first guest to last.

Final count is locked 7 days before the event — that's when we order supplies and prep. Adjust freely until then. Day-of walk-ups are usually fine if you're within ~10% of the locked count; we pack a buffer.

We need a dry setup spot — a tent, garage, covered patio, or moving indoors. Outdoor-only events should have a rain plan at booking. We don't cancel for weather; you tell us where to set up and we adapt.

With two staff, we move about 40–60 guests per hour through a full toppings build. A 70-person event is comfortable in a 90-minute service window with no line backup.

Of course. Stop by the parlor at 320 Main Street any day we're open. Tell us you're considering catering and we'll walk you through what's available for your date — flavors rotate seasonally.

We can include a sorbet or non-dairy option in your 3-flavor lineup if requested at booking. Selection depends on the season — ask and we'll tell you what's available for your date.

A 10×10 ft footprint. One 6-ft table (we can bring our own), insulated tubs behind it, the toppings spread on top, two staff in clean Mimi's aprons. Setup is tidy — your guests see a real ice cream stand, not a folding cooler on the ground.

Standard events: 3–4 weeks ahead. Peak summer Saturdays, July 4th, Memorial Day, graduation weekends: 2+ months ahead. We take one event per day to keep service quality high — earlier is always safer.

14+ days out: full deposit refund minus a small processing fee. 7–13 days out: 50% deposit refund. Inside 7 days: deposit is non-refundable (we've already committed supplies and staffing). Spelled out plainly in your written quote.