All American Catering Company
Wedding Caterer
+1 317-663-4500
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
All American Catering Company provides event catering from 500 Polk St, Suite 37, in Greenwood, serving Indianapolis and surrounding Central Indiana. Its documented offerings include corporate events, wedding receptions, cuisine-specific menus, food delivery, setup, guest service, and cleanup. Catering can be scaled for groups from 50 to more than 1,000 guests.
All American Catering Company provides catering for Indianapolis and surrounding Central Indiana, with services designed for corporate lunches, company picnics, employee appreciation events, conferences, retreats, wedding receptions, and private events.
Its menu focuses on American comfort-food classics, including made-from-scratch dishes prepared in local catering kitchens.
The company also documents cuisine-specific event menus, food delivery, setup, guest service, and cleanup.
Service can be tailored to the venue, guest count, event theme, and requested level of support.
The company states that its offerings can accommodate groups from 50 to more than 1,000 guests, making the documented scope suitable for smaller gatherings as well as larger company-wide events.
All American Catering Company is located at 500 Polk St, Suite 37, Greenwood, IN 46143.
Contact the team at +1 317-663-4500 or through its website to discuss the event date, venue, guest count, menu, delivery, staffing, and quote.
Mise en Placebooking facts
- Phone+1 317-663-4500
- Siteallamericancateringcompany.com
- Kitchen base500 Polk St Suite 37, Greenwood, IN 46143, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Indianapolis, IN. 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.