Common Plea Catering
Wedding Caterer
+1 412-281-5140
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Common Plea Catering serves Pittsburgh and surrounding Pennsylvania communities with full-service and drop-off catering for weddings, corporate events, galas, workplace dining, social gatherings, and private celebrations. Offerings include customized menus, plated dinners, buffets, food stations, cocktail receptions, passed hors d’oeuvres, bar service, and contract catering. The business is located on Liberty Avenue in Pittsburgh.
Common Plea Catering provides event food service from 3700 Liberty Ave, Pittsburgh, PA 15201.
Its documented offerings include full-service catering, drop-off catering, bar service, workplace dining, and contract catering.
The company caters weddings, corporate events and galas, nonprofit fundraisers, holiday parties, private celebrations, and other social gatherings, with options such as plated dinners, buffets, interactive food stations, family-style meals, cocktail receptions, and passed hors d’oeuvres.
For weddings and special events, Common Plea Catering describes customized menus shaped around the occasion, guest group, and event preferences.
Corporate services include business luncheons, networking cocktail receptions, galas, meetings, and workplace meal programs.
The company also works with event venues and serves clients across Pittsburgh, Allentown, Harrisburg, Philadelphia, and Western Pennsylvania.
Contact is available at +1 412-281-5140 or through the company website to discuss event format, menu options, staffing, delivery, bar service, and scheduling.
Mise en Placebooking facts
- Phone+1 412-281-5140
- Sitethecommonplea.com
- Kitchen base3700 Liberty Ave, Pittsburgh, PA 15201, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Pittsburgh, PA. 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.