Creedon and Co., Inc.
Wedding Caterer
+1 508-792-3100
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Creedon and Co., Inc. provides full-service catering, tent rentals, and party equipment rentals from Worcester, Massachusetts, serving Central New England. Its event work spans weddings, corporate luncheons, fundraisers, backyard gatherings, and large celebrations. The company also offers planning, setup, serving, bartending, cleanup, tents, chairs, glassware, china, flatware, and food-service equipment.
Creedon and Co., Inc. is a family-owned and operated catering and event-rental company based in Worcester, Massachusetts.
Its catering services cover formal cocktail receptions, nonprofit fundraisers, corporate luncheons, backyard barbecues, home gatherings, and weddings.
The company also provides tent rentals and party equipment, including buffet and display pieces, portable propane-fueled cooking and holding equipment, glassware, china, flatware, chairs, and event-site installation.
Creedon describes its capacity across a broad range of event sizes, from casual gatherings for 20 guests to weddings for 400, fundraisers for 1,000, and corporate events for 2,500.
Its event coordinators and tent and equipment crews work together on event preparation, while catering arrangements may include setup, serving, bartending, and cleanup.
The company traces its Worcester roots to 1985 and identifies its current facility as being off Grafton Street.
Creedon and Co., Inc. is located at 39 Jolma Rd, Worcester, MA 01604, and can be reached at +1 508-792-3100 or through its website.
Mise en Placebooking facts
- Phone+1 508-792-3100
- Sitecreedonandco.com
- Kitchen base39 Jolma Rd, Worcester, MA 01604, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Worcester, MA. 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.