Breez Gourmet Catering LLC
Wedding Caterer
+1 857-205-1369
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Breez Gourmet Catering LLC provides catering from 196 Quincy St in Boston, with documented wedding catering, cuisine-specific catering, and staffed events. Its website features West Indian and Haitian cuisine, Caribbean and fusion dishes, vegetarian and vegan options, and event services including full catering and party design. Contact is available at +1 857-205-1369.
Breez Gourmet Catering LLC brings catering and event food service to Boston from 196 Quincy St.
The business documents wedding catering, cuisine-specific catering, and staffed events, with services that include full catering and party design.
Its website highlights West Indian and Haitian cuisine, as well as Caribbean and fusion offerings for special occasions and other gatherings.
The menu information includes appetizers, proteins, salads, vegetarian and vegan options, seafood rice paella, Haitian-style rice and beans, plantain cups, roasted beef tenderloin, and other dishes.
Customers can also review selections such as chicken creole, roasted pork tenderloin, classic Caesar salad, mushroom ragu, charred broccolini, and French baked macaroni and cheese.
The website lists curbside delivery, online ordering, and appointment-based service, along with payment by Cash App and debit or credit card.
Breez Gourmet Catering LLC can be reached at +1 857-205-1369 or through its website to discuss event requirements, menu choices, staffing, pricing, and scheduling.
Mise en Placebooking facts
- Phone+1 857-205-1369
- Sitebreezgourmetcatering.com
- Kitchen base196 Quincy St, Boston, MA 02125, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boston, MA. 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?
- 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.