Antun's
Wedding Caterer
+1 718-468-6400
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Located in Queens Village, Antun’s provides catered wedding receptions, corporate events, and cuisine-specific event menus. Its Queens venue includes five event halls and spaces designed for gatherings of 60 to 800 guests. The business also highlights Sweet 16 parties and private celebrations, with event planning available by phone or through its website.
Antun’s serves wedding receptions, corporate events, cuisine-specific catering, Sweet 16 parties, and other private celebrations from its venue at 96-43 Springfield Boulevard in Queens Village, New York.
The business describes five event halls and event spaces that accommodate gatherings ranging from 60 to 800 guests, making the location relevant for both smaller celebrations and larger hosted events.
Its website also presents event menus and a build-your-event planning path for customers developing a catered occasion.
For wedding planning, Antun’s offers venue tours and a complimentary Wedding Concierge service described as helping couples navigate the celebration, answer questions, and connect with wedding vendors.
Corporate event service is also documented, alongside a long-running banquet-hall setting presented on the company website.
Customers can contact Antun’s at +1 718-468-6400 or through antuns.com to discuss event format, guest count, menu options, venue availability, and planning details.
Mise en Placebooking facts
- Phone+1 718-468-6400
- Siteantuns.com
- Kitchen base96-43 Springfield Blvd, Queens Village, NY 11429, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Queens, 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.