Catering by Cleavers
Wedding Caterer
+1 605-553-1677
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Catering by Cleavers serves Sioux Falls from 2904 Russell St with catering for weddings, corporate events, special occasions, and cuisine-specific menus. The team offers menu planning, staffed events, buffet service, plated meals, cocktail receptions, and private-chef options. Custom menus can address gluten-free and vegetarian requests. Call +1 605-553-1677 or visit the website to discuss an event.
From its Sioux Falls location on Russell St, Catering by Cleavers provides customized catering for weddings, corporate events, and special occasions.
The company’s services include menu planning, staffed events, buffet service, elegant plated meals, cocktail receptions, and private-chef options.
Its event hall at the 2904 West Russell building is described as suitable for rehearsal dinners, small weddings, corporate gatherings, and family celebrations.
Catering by Cleavers presents a flexible menu approach, with options ranging from formal event dinners and homestyle cooking to cuisine-specific selections.
The website states that menus can accommodate dietary restrictions, including gluten-free and vegetarian requests.
Customers can contact the team to develop a custom menu and discuss event details.
The business is located at 2904 Russell St, Sioux Falls, SD 57107, and can be reached at +1 605-553-1677 or through cateringbycleavers.com.
Mise en Placebooking facts
- Phone+1 605-553-1677
- Sitecateringbycleavers.com
- Kitchen base2904 Russell St, Sioux Falls, SD 57107, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Sioux Falls, SD. 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.