Corinne's Concepts In Catering
Wedding Caterer
+1 631-351-6030
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Corinne's Concepts In Catering is an off-premise caterer based at 845 E Jericho Tpke in Huntington Station, serving Long Island and New York City. The company handles weddings, corporate events, social gatherings, seasonal menus, custom menus, event planning, rentals, professional chefs, and event staffing for occasions ranging from intimate parties to large celebrations.
Corinne's Concepts In Catering is an off-premise catering and event-planning company located at 845 E Jericho Tpke in Huntington Station, New York.
Its documented work covers weddings, corporate events, holiday and seasonal menus, social and outdoor gatherings, and family celebrations.
The company offers custom menus, including hors d'oeuvres and larger spreads, and can help clients select event locations throughout Long Island and New York City.
Its event services also include party rentals such as tents, tables, chairs, fine china, and linens.
The website states that professional chefs and event staffing are available, along with floral arrangements, balloon arrangements, ice sculptures, photography, videography, and invitations.
Corinne's Concepts In Catering also presents a build-your-own à la carte menu for customizing an affair.
The listed phone number is +1 631-351-6030, and prospective clients can contact the company to confirm current menus, rental availability, staffing arrangements, venue options, pricing, and scheduling for their event.
Mise en Placebooking facts
- Phone+1 631-351-6030
- Sitecorinnescatering.com
- Kitchen base845 E Jericho Tpke, Huntington Station, NY 11746, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Long Island, 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.