Chef Roscoe's RMT Catering LLC
Wedding Caterer
+1 973-372-6200
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Chef Roscoe's RMT Catering LLC provides catering for corporate events, weddings, private occasions, and cuisine-specific gatherings. Its documented offerings include staffed events, menu planning, buffet-style catering, meal prepping, boardroom lunches, cocktail hours, and sit-down dinners. The business is located at 1379 Springfield Ave in Irvington, NJ, with Newark identified as its listing city.
Chef Roscoe's RMT Catering LLC offers a broad catering range for corporate and social occasions.
Its documented services include corporate catering, boardroom lunches, work picnics, business mixers, weddings, private catering, and cuisine-specific event menus.
Wedding options listed on the website include cocktail-hour catering, sit-down dinners, and buffet-style catering.
The business also provides staffed events, menu planning, buffet service, and meal-prepping options for customers arranging food around a particular gathering or routine.
The business is located at 1379 Springfield Ave, Irvington, NJ 07111, and is identified with Newark, NJ in its listing information.
The website provides a phone contact and describes catering for special occasions such as Sweet 16 celebrations, graduations, bridal showers, baby showers, holidays, and private events.
Its menu structure gives organizers several formats to consider, from office lunches and business gatherings to wedding receptions and buffet meals, with event details handled through direct contact.
Mise en Placebooking facts
- Phone+1 973-372-6200
- Sitechefroscoe.com
- Kitchen base1379 Springfield Ave, Irvington, NJ 07111, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Newark, 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
- 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.