Catering By Design
Wedding Caterer
+1 303-781-5335
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based at 11095 E 45th Ave in Denver, Catering By Design provides customized catering and event design for weddings, corporate events, nonprofits, social gatherings, picnics, and cuisine-specific occasions. Its documented offerings include menu planning, staffed events, décor, kosher catering, and venue support. Contact the team by phone or through its website to discuss event details and scheduling.
Catering By Design serves Denver from 11095 E 45th Ave, Denver, CO 80239, with catering and event design services for a broad range of occasions.
Its website identifies wedding events, corporate events, nonprofit organizations, social gatherings, picnics, and cuisine-specific options including kosher menus.
The company also presents sample menus and venue-related services for events in Denver and mountain destinations such as Vail and Aspen.
The documented offering includes customized menus, staffed events, décor, and coordinated event execution.
Catering By Design describes culinary, catering service, operations, and design teams working together on event details, with décor capabilities covering furnishings and accents for the event space.
It also lists Colorado Springs among the areas connected with its event work.
For current availability, menu options, event requirements, and pricing, contact Catering By Design at +1 303-781-5335 or visit https://cateringbd.com/.
Mise en Placebooking facts
- Phone+1 303-781-5335
- Sitecateringbd.com
- Kitchen base11095 E 45th Ave, Denver, CO 80239, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Denver, CO. 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.