Cathy's Catering LLC
Wedding Caterer
+1 856-829-2119
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Cathy's Catering LLC serves South Jersey with wedding catering, cuisine-specific menus, buffet service, and additional event planning support. The business documents assistance with food, drinks, flowers, and DJs, along with wedding packages that can be customized. Its listed contact address is 600 Main Street, Riverton, New Jersey, with phone and website details available for planning.
Cathy's Catering LLC provides wedding and event catering from its listed location at 600 Main Street in Riverton, New Jersey.
The documented offering includes wedding catering, cuisine-specific catering, and buffet service.
Its website says the business can assist with food, drinks, flowers, and DJs, giving couples a way to discuss several wedding-related arrangements in one conversation.
Five wedding packages are presented, with the option to create a custom package.
The business also highlights a variety of foods and attention to detail from its staff, while identifying itself as a women-owned business that has operated for 30 years.
Beyond event service, Cathy's offers pickup, take-out, and curbside options through its Moorestown carryout location.
Customers planning a wedding or private event can call +1 856-829-2119 or visit the website to confirm current menus, package contents, availability, event logistics, and pricing.
Mise en Placebooking facts
- Phone+1 856-829-2119
- Sitecathyscatering.com
- Kitchen base600 Main St, Riverton, NJ 08077, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Trenton, NJ. 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.