Colorado Custom Catering, LLC
Corporate Caterer
+1 719-460-7502
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Colorado Custom Catering, LLC offers event food service in Colorado Springs, including buffet catering, box lunches, fruit or vegetable platters, on-site catering, drop-off catering, live food truck service, corporate catering, and custom catering. Its services page also presents menu options such as elotes wontons and Reuben doobies for event planning.
Colorado Custom Catering, LLC provides a broad range of catering formats in Colorado Springs.
Its services include buffet catering, box lunches, fruit or vegetable platters, on-site catering, drop-off catering, live food truck service, corporate catering, and custom catering.
The menu examples shown include elotes wontons with queso fresco, green onions, Mexican seasonings, and sweet chili sauce, along with Reuben doobies featuring corned beef hash and sauerkraut.
The business is located at 3029 Drakestone Dr, Colorado Springs, CO 80909, and can be contacted at +1 719-460-7502 or through ccc719.com/services.
The available formats accommodate different event setups, from individually arranged box lunches and delivered food to buffet service, on-site preparation, and a live food truck.
Customers can ask about menu customization, service format, guest count, delivery or setup requirements, and scheduling for their event.
House Notesfrom the kitchen's own page
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Elotes Wontons $5.00 Wontons stuffed with fresh corn, queso fresco, green onions, classic Mexican seasonings and fried to perfection, with Mae Ploy sweet chili sauce. Reuben Doobies $7.50 Corned beef hash, sauerkraut
From their site
Mise en Placebooking facts
- Phone+1 719-460-7502
- Siteccc719.com
- Kitchen base3029 Drakestone Dr, Colorado Springs, CO 80909, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Colorado Springs, CO. 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
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.