Corporate Caterers
Corporate Caterer
+1 972-446-4727
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Corporate Caterers serves Dallas-area businesses from its Carrollton location with catering for meetings, office lunches, and company events. Menus include breakfast, sandwiches, wraps, salads, American, Asian, Italian, and Tex-Mex selections, along with options such as burger bars, salad buffets, croissant sandwiches, and Texas smokehouse barbecue. A 10-person minimum applies to listed menus.
Corporate Caterers provides corporate catering for meetings, office lunches, and business events in the Dallas area from 1837 W Frankford Rd, Suite 110, in Carrollton.
Its menus cover breakfast, coffee, bagels, fruit, orange juice, sandwiches, wraps, salads, and a broad selection of American, Asian, Italian, and Tex-Mex options.
The Dallas location also highlights menu choices such as a hamburger bar, salad buffet, croissant sandwiches, skirt steak with seasoned potato wedges, and a Texas smokehouse barbecue buffet with brisket, pulled chicken, mac and cheese, coleslaw, Texas toast, and desserts.
Prices are listed per person, and the menu page states a 10-person minimum.
Menus include dessert, with coffee service available as an addition.
These options are designed for workplace meals and gatherings where organized food service supports meetings and team events.
Customers can review current menus and place orders through the company website or call +1 972-446-4727 to discuss timing, selections, guest count, and delivery arrangements.
Mise en Placebooking facts
- Phone+1 972-446-4727
- Sitecorporatecaterers.com
- Kitchen base1837 W Frankford Rd Ste 110, Carrollton, TX 75007, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Dallas, 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.