Christopher's Restaurant & Custom Catering
Wedding Caterer
+1 585-325-1810
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Christopher's Restaurant & Custom Catering provides restaurant and catering services in downtown Rochester, including weddings, corporate events, formal dinners, and special occasions. Documented offerings include menu development, buffet and sit-down service, grazing stations, table settings, decorations, china and stemware, location recommendations, wait staff, and onsite event support.
Christopher's Restaurant & Custom Catering combines a downtown Rochester restaurant with custom catering for weddings, corporate events, formal dinners, and other special occasions.
The business documents menu development, buffet selections, sit-down dinners, grazing stations, decorations, table settings, china and stemware, location recommendations, and wait staff.
Its event team can remain onsite through guest departure and assist with seating as guests arrive.
Family-owned and operated, Christopher's opened in downtown Rochester in 1982.
The restaurant describes salads, paninis, burgers, and wraps among its menu offerings, with dishes prepared to order.
Catering support is associated with proprietor and chef Paul Christopher, while the business also describes a family partnership continuing its restaurant and catering work in the Rochester area.
The listed address is 28 E Main St, Rochester, NY 14614, and the phone number is +1 585-325-1810.
Menu format, event staffing, venue coordination, and scheduling should be confirmed directly for the planned occasion.
House Notesfrom the kitchen's own page
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Manor for their weddings. With extensive menu options, we have something that will fit no tastings and budget. From buffet selections to hors d’oeuvres, entrees and desserts, come sit down with Paul Christopher
From their site
Mise en Placebooking facts
- Phone+1 585-325-1810
- Sitechristopherscustomcatering.com
- Kitchen base28 E Main St, Rochester, NY 14614, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Rochester, NY. 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.