2 Shea Catering
Wedding Caterer
+1 518-389-2889
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Albany, New York, 2 Shea Catering provides catering for weddings, social gatherings, and corporate events. Its documented offerings include custom menu planning built around unique flavors, textures, and cultural cuisines, along with elevated cocktails, entrées, and specialty stations. The business can be reached by phone or through its website to discuss event details.
2 Shea Catering creates food and service experiences for weddings, social events, and corporate occasions in Albany, New York.
Its website highlights custom menus that bring together unique flavors, textures, and cultural cuisines, giving clients a way to shape the food around the character of their event.
The company also presents elevated cocktails, entrées, and specialty stations among its catering offerings.
Located at 257 Washington Ave Ext in Albany, 2 Shea Catering can help clients begin conversations about menu direction, event format, and planning needs.
Its documented focus includes wedding catering, corporate events, cuisine-specific catering, and menu planning.
Whether the occasion is a reception, social celebration, or company gathering, prospective clients can contact the business at +1 518-389-2889 or through 2sheacatering.com to confirm current availability, menu options, pricing, and event arrangements.
Mise en Placebooking facts
- Phone+1 518-389-2889
- Site2sheacatering.com
- Kitchen base257 Washington Ave Ext, Albany, NY 12205, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Albany, NY. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.