Aroma Catering
Wedding Caterer
+1 504-833-2120
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Aroma Catering provides event food service from its Metairie location for New Orleans-area customers. Documented offerings include wedding catering, cuisine-specific menus, drop-off catering, staffed events, boxed lunches, social events, and private aircraft catering. Customers can contact the business by phone or through its website to discuss menus, event details, venue needs, and scheduling.
Aroma Catering develops food service for weddings, social events, and other gatherings, with documented options that include cuisine-specific catering, drop-off service, staffed events, and boxed lunches.
Its website also presents a la carte and breakfast menus, wedding packages, venue options, corporate catering, and private aircraft catering.
The business identifies its location as 400 E William David Pkwy in Metairie, serving the New Orleans area and listing Baton Rouge among its service areas.
The company’s online information describes support with menu planning for special occasions, food quality, presentation, hospitality, and event coordination.
Private aviation orders and event venue questions are also addressed through dedicated options on the website.
Customers planning a wedding, corporate gathering, social occasion, boxed-lunch order, or aircraft service can call +1 504-833-2120 or visit aromacateringnola.com to confirm available menus, delivery or staffing arrangements, timing, minimums, and current pricing.
Mise en Placebooking facts
- Phone+1 504-833-2120
- Sitearomacateringnola.com
- Kitchen base400 E William David Pkwy, Metairie, LA 70005, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New Orleans, LA. 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
- 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.