Corcoran Caterers Inc
Wedding Caterer
+1 301-588-9200
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Corcoran Caterers Inc serves the Washington, DC area from its Silver Spring location at 2401 Montgomery Street. Its documented offerings include corporate events, wedding catering, cuisine-specific menus, staffed events, menu planning, and bar service. Customers can contact the company by phone or website to discuss event details, menu needs, coordination, and scheduling.
Corcoran Caterers Inc creates food and service plans for events in the Washington, DC area, with its listed location at 2401 Montgomery Street in Silver Spring.
Documented offerings include corporate events, wedding catering, cuisine-specific catering, staffed events, menu planning, and bar service.
The company’s website describes services for corporate gatherings, weddings, private celebrations, intimate dinners, large celebrations, embassy dinners, and backyard weddings, with menus developed around the occasion and the host’s preferences.
The company website also states that Corcoran Caterers has served the area since 1984 and provides event designers for planning consultations.
Its published examples reference catering at venues ranging from the Smithsonian and private estates to embassy dinners and wedding locations.
Customers can reach the business at +1 301-588-9200 or through its website to discuss the event format, cuisine, staffing, bar service, menu planning, venue requirements, and scheduling details for a specific gathering.
Mise en Placebooking facts
- Phone+1 301-588-9200
- Sitecorcorancaterers.com
- Kitchen base2401 Montgomery St, Silver Spring, MD 20910, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Washington, DC. 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.