Callier's Catering
Wedding Caterer
+1 636-230-0019
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Callier’s Catering serves St. Louis from 10041 Manchester Rd and offers catering for corporate events, weddings, special occasions, and cuisine-specific menus. Services include drop-off catering and menu planning, with options such as corporate box lunches, picnics and BBQ, carryout catering, and custom menus. Contact the business for current availability and event details.
Callier’s Catering provides food service for corporate events, weddings, special occasions, and informal outdoor gatherings in the St.
Louis area.
Its documented offerings include corporate box lunches, wedding catering, cuisine-specific menus, drop-off catering, menu planning, carryout catering, picnics and BBQ, and catering for schools, churches, and nonprofits.
The company also describes custom menu options for different event formats and needs.
The business is located at 10041 Manchester Rd, St.
Louis, MO 63122, and lists phone contact at +1 636-230-0019.
Callier’s Catering states that it has served St.
Louis since 1983 and works with a range of venues, including ballrooms, museums, historic buildings, and outdoor spaces.
Its website also presents venue guidance, bar services, rental services, and event planning support.
Contact the team to confirm current menus, delivery or drop-off arrangements, staffing, venue coordination, pricing, and scheduling for the specific event.
Mise en Placebooking facts
- Phone+1 636-230-0019
- Sitecallierscatering.com
- Kitchen base10041 Manchester Rd, St. Louis, MO 63122, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in St. Louis, MO. 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?
- 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.