Deborah Miller Catering & Events
Wedding Caterer
+1 212-964-1300
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Deborah Miller Catering & Events provides catering and event planning from 3 Madison St in New York City. Its documented services include weddings, corporate events, social celebrations, cuisine-specific menus, staffed events, menu planning, dining programs, and holiday parties. Contact is available by phone or through the company website to discuss event details and planning needs.
Deborah Miller Catering & Events serves New York City with catering and event planning for weddings, corporate gatherings, social celebrations, mitzvahs, holiday parties, and other special occasions.
Its documented offerings include cuisine-specific menus, staffed events, menu planning, event design, venues, and dining programs.
The company also describes corporate catering for office meetings, conferences, corporate holiday parties, and workplace dining programs tailored to an organization’s culture and needs.
For weddings and private celebrations, the documented planning scope includes engagement parties, bridal showers, rehearsal dinners, wedding receptions, day-after brunches, and anniversary milestones.
The business is located at 3 Madison St, New York, NY 10038, and can be reached at +1 212-964-1300 or through its website.
Prospective clients can contact the team to discuss the event type, menu direction, guest needs, venue details, staffing, and planning timeline.
House Notesfrom the kitchen's own page
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NYC Catering & Events | Weddings, Corporate, Social Skip to main content Let's Plan! Question icon Click on any page and complete the form to
From their site
Mise en Placebooking facts
- Phone+1 212-964-1300
- Sitedeborahmillercatering.com
- Kitchen base3 Madison St, New York, NY 10038, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New York, NY. 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.