Alexander Event Catering
Wedding Caterer
+1 954-247-8471
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Alexander Event Catering serves Fort Lauderdale from 2551 NW 4th Ct and provides catering for corporate events, weddings, celebrations, and other special occasions. Its services include staffed events, menu planning, event packages, menu options, and bar packages. The company also collaborates with planners and other event vendors across South Florida.
Based at 2551 NW 4th Ct in Fort Lauderdale, Alexander Event Catering provides full-service catering and bar services for weddings, celebrations, corporate events, and other special occasions.
Its documented offering includes staffed events, menu planning, event packages, menu options, and bar packages.
Customers can review menus and packages while planning food and beverage service around the format and needs of their event.
The company describes an event-planning approach that includes collaboration with planners, florists, entertainment providers, tabletop décor teams, and furniture vendors across South Florida.
Its website also features galleries and venues, giving customers additional ways to explore presentation and event settings.
Alexander Event Catering can be reached at +1 954-247-8471 or through its website at 2551 NW 4th Ct, Fort Lauderdale, FL 33311.
Contact the team to confirm current menus, staffing, bar options, scheduling, and package details for a specific event.
Mise en Placebooking facts
- Phone+1 954-247-8471
- Sitealexanderevent.com
- Kitchen base2551 NW 4th Ct, Fort Lauderdale, FL 33311, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fort Lauderdale, FL. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.