Bullseye Catering Company
Wedding Caterer
+1 702-660-5544
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Bullseye Catering Company handles wedding and event catering from its kitchen at 2987 North Las Vegas Boulevard, Unit 16, in North Las Vegas. Its documented service options include drop-off catering, staffed events, menu planning, cuisine-specific catering, and boxed lunches. Event inquiries can cover location, meal type, guest count, beverages, and buffet, plated, boxed, appetizer, or station service.
Bullseye Catering Company serves event clients from its kitchen at 2987 North Las Vegas Blvd #16 in North Las Vegas.
Its documented offerings include wedding catering, drop-off catering, staffed events, menu planning, cuisine-specific catering, and boxed lunches.
The company’s inquiry process is built around collecting practical event details, including the location, whether the event is indoors or outdoors, the desired meal, and the approximate guest count.
Food and service formats described for inquiries include breakfast, lunch, dinner, buffet, plated meals, boxed meals, appetizers, and stations.
Beverage service can also be discussed as part of the requested arrangement.
Bullseye lists an office at 6340 McLeod Drive, Suite 12, Las Vegas, and a kitchen at the North Las Vegas address.
For scheduling questions, the listed phone number is +1 702-660-5544.
Event organizers should provide the date, location, guest count, meal format, and service preferences when requesting details.
Mise en Placebooking facts
- Phone+1 702-660-5544
- Sitebullseyecateringlv.com
- Kitchen base2987 Las Vegas Blvd N Unit 16, North Las Vegas, NV 89030, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Las Vegas, NV. 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.