Chef Jeni and Company
Wedding Caterer
+1 605-366-5432
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chef Jeni and Company provides catering and event food service in Sioux Falls, including corporate events, wedding catering, cuisine-specific menus, take-out catering, and custom catering. The business also offers a Tea Parlour experience, room rental, and local pickup from its location at 3638 S Southeastern Ave. Contact the team to discuss event plans, menu needs, timing, and availability.
Chef Jeni and Company serves Sioux Falls with catering options for corporate events, weddings, private celebrations, team lunches, and other gatherings.
Its website highlights take-out catering, custom catering, cuisine-focused event menus, and a Tea Parlour experience featuring British afternoon tea with tea sandwiches, scones, and petite sweets.
The business also describes an intimate gathering space for private parties and dining, along with room rental and local pickup from its Sioux Falls location.
Event planning is presented as a collaborative service, with the company focusing on thoughtful planning, handcrafted recipes, and menus suited to the occasion.
Customers can contact Chef Jeni and Company about a wedding reception, office lunch, private dining experience, or another celebration that needs prepared food and a defined menu.
The business is located at 3638 S Southeastern Ave, Sioux Falls, SD 57103, and can be reached at +1 605-366-5432 or through its website.
Confirm current menu choices, event timing, pickup details, and any space or service requirements when arranging plans.
Mise en Placebooking facts
- Phone+1 605-366-5432
- Sitechefjeni.com
- Kitchen base3638 S Southeastern Ave, Sioux Falls, SD 57103, 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?
- 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.