C and J Carribbean Restaurant and Catering Services
Wedding Caterer
+1 413-301-6430
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
C and J Carribbean Restaurant and Catering Services serves Springfield, Massachusetts, from 436 Boston Rd. Its documented offerings include corporate events, wedding catering, cuisine-specific catering, and staffed events. The business also presents Caribbean and West Indian dishes, with ordering and catering inquiries available by phone or through its website.
C and J Carribbean Restaurant and Catering Services brings Caribbean and West Indian food to corporate events, wedding celebrations, and other staffed occasions in Springfield.
The restaurant describes a broad selection of dishes originating from across the Caribbean, including Haitian, Jamaican, Dominican, Cuban, Puerto Rican, and Trinidadian traditions.
Its documented catering focus includes corporate events, wedding catering, cuisine-specific menus, and staffed events.
Located at 436 Boston Rd in Springfield, the business provides catering and restaurant service from its Massachusetts location.
The published menu includes items such as fried pork, steam fish, Caribbean salad, fried fish, Haitian spinach, rice and beans, squash soup, and several complete meals with sauces.
Customers can contact the business at +1 413-301-6430 or visit candjrestaurant.com to discuss catering needs, menu choices, event timing, and arrangements.
Food allergies should be raised with the restaurant before placing an order.
Mise en Placebooking facts
- Phone+1 413-301-6430
- Sitecandjrestaurant.com
- Kitchen base436 Boston Rd, Springfield, MA 01109, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Springfield, 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
- 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.