Childers Banquet and Catering Center
Wedding Caterer
+1 309-839-0037
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Childers Banquet and Catering Center serves Peoria from 3113 N Dries Ln, offering catering for corporate events, weddings, and cuisine-specific menus. Its documented service model includes staffed events, with options described for breakfasts, dinners, boxed meals, plated affairs, desserts, and full-service bars. Contact is available by phone or through the company website.
Childers Banquet and Catering Center serves Peoria from 3113 N Dries Ln and provides catering for corporate events, wedding celebrations, and cuisine-specific occasions.
The company’s documented offerings include breakfasts, elegant dinners, boxed meals, plated affairs, desserts, and full-service bars.
Staffed events are also part of its service focus, supporting occasions where food service requires on-site coordination.
The company describes both venue-based events and catering at a chosen site, with service available across dozens of locations in Central Illinois.
Its website highlights event planning support, menus, and venues, including Gateway by Childers on the Peoria Riverfront.
Customers can contact the business at +1 309-839-0037 or through childerscatering.com to discuss an event, menu direction, venue, timing, and staffing needs.
Specific availability, pricing, and event arrangements should be confirmed directly for the occasion.
Mise en Placebooking facts
- Phone+1 309-839-0037
- Sitechilderscatering.com
- Kitchen base3113 N Dries Ln, Peoria, IL 61604, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Peoria, IL. 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.