CaterCow
Corporate Caterer
+1 855-269-4056
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
CaterCow provides corporate catering and team lunch coordination from its Brooklyn location at 81 Prospect St. Its documented services include cuisine-specific catering, drop-off meals, menu planning, boxed lunches, group ordering, dietary labeling, recurring office lunch support, and billing options for organizations. Customers can order online or contact CaterCow to plan meals and discuss current service details.
CaterCow coordinates corporate catering and team lunches from 81 Prospect St in Brooklyn.
The service connects customers with restaurants, bakeries, and caterers while offering cuisine choices such as American and BBQ, Asian fusion, Italian, Japanese, Mexican, Mediterranean, sandwiches and wraps, and other documented menus.
Customers can choose family-style meals or individually boxed lunches, including boxed meals designed for grab-and-go service.
For office programs and events, CaterCow documents self-service ordering, account-manager support for recurring meal planning, group ordering that lets teammates select their own meals, and drop-off catering.
Menus identify vegetarian, vegan, gluten-free, and nut information, and deliveries can be labeled for individual recipients.
The company also describes credit-card payments, automatic receipts, flexible invoicing, ACH or check payments, and enterprise features such as user permissions, spending controls, single sign-on, and purchase orders.
Contact CaterCow at +1 855-269-4056 or visit catercow.com to confirm availability, menu choices, timing, and ordering terms for a specific event.
Mise en Placebooking facts
- Phone+1 855-269-4056
- Sitecatercow.com
- Kitchen base81 Prospect St, Brooklyn, NY 11201, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Brooklyn, NY. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.