Corporate Caterers
Corporate Caterer
+1 844-204-0174
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Corporate Caterers provides corporate catering for the Tampa area from its Temple Terrace location. The menu includes plated and boxed-style meal options such as teriyaki chicken, croissant sandwiches, chicken salads, breakfasts, grilled selections, sandwiches, wraps, and rice-based dishes. Menu planning is also documented for workplace lunches, meetings, and office events.
Corporate Caterers serves the Tampa area from 5741 E Fowler Ave in Temple Terrace, offering catering centered on corporate lunches, meetings, and office events.
Its documented services include corporate events, cuisine-specific catering, and menu planning.
The Tampa location’s menu features options such as teriyaki chicken with rice and chips, croissant sandwiches with tuna, chicken salad, or ham and Swiss, and several seasonal selections designed for group meals.
Additional menu choices include assorted chicken salads with croissants, pita, and crackers; a breakfast with eggs, chicken apple sausage, bacon, potatoes, fruit, and coffee service; mixed grilled meats with rice and vegetables; and assorted sandwiches and wraps served with salad, chips, and desserts.
Other listed offerings include sesame-orange chicken with vegetable fried rice.
These choices give office organizers several formats and cuisines to consider when planning a group meal.
For ordering or event questions, the business lists +1 844-204-0174 and its Tampa location website.
Mise en Placebooking facts
- Phone+1 844-204-0174
- Sitecorporatecaterers.com
- Kitchen base5741 E Fowler Ave, Temple Terrace, FL 33617, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tampa, 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?
- 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.