Corporate Caterers
Corporate Caterer
+1 888-423-1230
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Corporate Caterers serves Miami with catering for corporate events, cuisine-specific menus, drop-off service, and menu planning. Its location is 10631 N Kendall Dr #220, Miami, FL 33176. The menu includes office-friendly options such as taco bars, deli wraps, bagged lunches, breakfast selections, sandwiches, salads, desserts, and beverages for groups of 10 or more.
Corporate Caterers provides food service for corporate events in Miami, with cuisine-specific catering, drop-off options, and menu planning.
The company’s Miami location is 10631 N Kendall Dr #220, Miami, FL 33176, and customers can contact the team at +1 888-423-1230 or through its website.
The catering menu is designed for workplace gatherings and includes breakfast service, sandwiches, salads, vegetarian sides, beverages, desserts, snack breaks, and small bites.
Featured choices include a fiesta taco bar with seasoned beef, chipotle-flavored chicken, tortillas, toppings, and tropical chips; assorted deli wraps with premium meats and cheeses; and bagged lunches featuring beef, tofu and veggie, or chicken salad club sandwiches.
Larger menu options include a smokehouse BBQ buffet with brisket, pulled chicken, smoked gouda mac and cheese, coleslaw, Texas toast, and dessert bars.
The company states that meals are prepared fresh, served in generous portions, and coordinated around event timing.
Catering is available for groups of 10 or more.
Mise en Placebooking facts
- Phone+1 888-423-1230
- Sitecorporatecaterers.com
- Kitchen base10631 N Kendall Dr #220, Miami, FL 33176, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Miami, FL. 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?
- 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?
- 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.