Custodi Caterers
Wedding Caterer
+1 973-235-1139
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Custodi Caterers offers custom catering for weddings, corporate functions, anniversaries, graduations, birthdays, baptisms, and other gatherings. Its offerings include buffet packages, boxed meals, desserts, Italian specialties, barbecue packages, and staffed event support. The business is based at 105 Franklin St in Belleville, New Jersey, with service described across Northern New Jersey and the Metro New York City area.
Custodi Caterers provides custom catering for weddings, corporate functions, anniversaries, graduations, birthday parties, baptisms, and other gatherings.
Its website describes buffet packages, breakfast and brunch options, cold and hot trays, pasta, rice and beans, meats, seafood, sandwiches, fruit, desserts, and formal event packages.
Individual breakfast boxes and boxed lunches are also available, along with barbecue and Hawaiian luau packages.
The business offers wedding catering with event-planning assistance and describes services for business and venue events.
Its website states that it serves Northern New Jersey and the Metro New York City area.
The listed address is 105 Franklin St, Belleville, NJ 07109, United States, and the phone number is +1 973-235-1139.
Customers can contact Custodi Caterers to discuss menus, guest counts, venue needs, event staffing, package options, and scheduling.
Mise en Placebooking facts
- Phone+1 973-235-1139
- Sitecustodicaterers.com
- Kitchen base105 Franklin St, Belleville, NJ 07109, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Newark, NJ. 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.