Colorado Springs, CO · ZIP 80905

Buffalo Gals Grilling

Wedding Caterer

+1 719-635-0200

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Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Buffalo Gals Grilling provides catering for corporate events, weddings, cuisine-specific menus, and staffed events in Colorado Springs. Its listed location is 1701 S 8th St, with phone contact at +1 719-635-0200. The company’s related catering operation describes buffet and plated service options, event coordination, and work with weddings, businesses, celebrations, and larger gatherings.

Buffalo Gals Grilling supports weddings, corporate events, and other gatherings through cuisine-specific catering and staffed event service.

Its related catering operation describes buffet presentations, sometimes with a carving station, as well as plated service for more formal occasions.

The company’s event work includes wedding receptions, corporate lunches, meetings, fundraisers, holiday parties, company picnics, sporting events, movie shoots, and family celebrations.

The business is based at 1701 S 8th St, Colorado Springs, CO 80905, United States, and can be reached at +1 719-635-0200 or through its website.

The company describes a broader catering history beginning in 1989, with multiple catering divisions, more than 100 employees, and experience serving weddings, businesses, couples, families, and large events.

For an upcoming event, confirm the available menu format, staffing plan, guest count, venue requirements, and scheduling details directly with the team.

Mise en Placebooking facts

Phone+1 719-635-0200
Sitepbcatering.com
Kitchen base1701 S 8th St, Colorado Springs, CO 80905, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Colorado Springs, CO. 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.