Executive - $10,000
- Opportunity to address attendees at event
- Listed as Executive Sponsor during event, in pre-promotions, and website
- Blue Devil Luncheon Cold Platter for ten (10) people – delivered
- Marquee signage along campus entrances for 10 days
- Recognition as Executive Level Sponsor on social media and in The Blue Devil Revel e-newsletter
- Executive feature in one issue of The Blue Devil Revel e-newsletter
Leader - $7,500
- Recognized during event as Leader Sponsor
- Recognition in pre-promotions, and website
- Marquee signage along campus for 7 days
- Blue Devil Luncheon Cold Platter for eight (8) people delivered
- Recognition as Leader Level Sponsor on social media and in The Blue Devil Revel e-newsletter
Partner - $5,000
- Recognized during event as Partner Sponsor
- Recognition in pre-promotions, and website
- Blue Devil Luncheon Cold Platter for six (6) people – available for pick-up prior to event
- Recognition as Partner Level Sponsor on social media and in The Blue Devil Revel e-newsletter
Associate - $2,500
- Recognized during event as a sponsor
- Recognition in pre-promotions, and website
- Blue Devil Luncheon Cold Platter for four (4) people – available for pick-up prior to event
- Recognition as Associate Level Sponsor on social media and in The Blue Devil Revel e-newsletter
Supporter - $1,000
- Recognized during event as a sponsor and on website
- Blue Devil Luncheon Cold Platter for two (2) people – available for pick-up prior to event
Recognition as Supporter Level Sponsor on social media and in The Blue Devil Revel e-newsletter, post-event
Blue Devil Luncheon Tray Sponsor - $2,000
- Recognized during event as a sponsor and on website
- Full color logo all Blue Devil Luncheon trays served for event
- Recognition on social media and in The Blue Devil Revel e-newsletter
Blue Devil Luncheon Tray for Two (2) - $50
- Available for pick-up prior to event
- Cold platter includes:
- Herb Roasted Chateaubriand (served cold and sliced), with a Whipped Cream Horseradish Sauce
- Cold Shrimp Cocktail, with New Orleans Remoulade Sauce
- Artichoke & Pasta Primavera tossed with a Basil Pesto Sauce
- Fresh Baked Potato Rolls
- Tuxedo Dipped Fresh Strawberries and French Pecan Diamonds drizzled with Chocolate Ganache
