Corn Fed Catering
Wedding Caterer
+1 817-476-2275
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Corn Fed Catering serves corporate and private events throughout the DFW Metroplex, including weddings, film productions, and customized private gatherings. Its documented offerings include event catering, buffet and plated dinners, film catering, cuisine-specific menus, and menu planning. The listed location is 117 E 1st St, Springtown, Texas, with phone and website contact available.
Corn Fed Catering provides event food service for corporate and private occasions throughout the DFW Metroplex.
Its documented work includes weddings ranging from intimate celebrations to larger events, with buffet and plated dinner formats available.
The company also offers film catering for productions requiring packed lunch boxes or fully catered breakfasts, lunches, and dinners across one or multiple locations or days.
For private gatherings, Corn Fed Catering describes fully customizable catering and in-home private experiences for groups of 25 or more.
Cuisine-specific catering and menu planning are also documented offerings, giving clients a way to discuss the type of food service, event format, and guest needs before planning.
The listed location is 117 E 1st St, Springtown, TX 76082, United States.
Contact is available at +1 817-476-2275 or through the company website.
Event timing, menu availability, group minimums, and production logistics should be confirmed directly for the specific occasion.
Mise en Placebooking facts
- Phone+1 817-476-2275
- Sitecornfedcatering.com
- Kitchen base117 E 1st St, Springtown, TX 76082, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fort Worth, TX. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.