Wedding & Event Catering in Pennsylvania

Before You Book

1. What is the price per guest, and what exactly does it include?
2. Can you send a sample invoice for our guest count with every fee, tax and service charge?
3. Do you hold a food permit or license and liability insurance? Can our venue get a certificate of insurance?
4. How do you handle allergies and vegetarian, vegan, gluten-free, halal or kosher meals?
5. When is the final headcount due, and can it change after that?

• For weddings, book the venue first, then the caterer: many venues limit you to an approved list.
• Buffets are not always cheaper than plated meals once staffing and food quantity are counted.
• Plan one server per 10–12 guests for plated dinners, fewer for buffets.