Browse wedding caterers and private chefs by area — plated, family style, stations and trucks — and contact them directly.
Plated is the most controlled and usually the most staff-intensive. Family style puts platters on the table and warms a room up fast, but needs table space you may not have. Stations keep people moving and mingling, and suit a cocktail-shaped evening. The service style changes the staffing, the rentals and the room layout — decide it early.
The menu matters less than people expect. Staffing ratio, service style, rentals, whether there's a real kitchen on site, and how long the event runs usually move the number more than swapping chicken for beef. Ask for a quote broken into food, staff, rentals and service charge so you can compare two caterers honestly.
Ask when the tasting happens and whether it costs extra. Get specific about allergies and dietary needs early — a caterer who asks good questions about them is telling you something about how they run. And know your final-count deadline: after it, your number is the number you pay for, whoever doesn't show.
It varies by market and service style more than by menu. Ask every caterer to break the quote into food, staffing, rentals and service charge — otherwise you're comparing numbers that don't mean the same thing.
Usually 7–14 days before. After that deadline your count is what you're billed for, regardless of no-shows, so confirm the date in writing and chase your stragglers before it.
Nearly all do, but tell them early and in specifics — how many, and what kind. Serious allergies affect prep and plating, not just the menu.
Sometimes, sometimes separate, and sometimes the venue requires its own. Check who holds the liquor licence and whether the bar is priced per person, per hour or on consumption.
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