DeFazio's Catering
Wedding Caterer
+1 804-740-5200
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
DeFazio's Catering is a full-service, locally owned caterer in Richmond, Virginia, serving weddings, corporate events, private parties, conferences, showers, and other gatherings. Its documented offerings include box lunches, wedding catering, bar services, chef-attended stations, platters, packages, desserts, hors d'oeuvres, and self-catering options. The business has operated since 1984.
DeFazio's Catering is a full-service, locally owned caterer in Richmond, Virginia, with a documented history dating to 1984.
The company caters weddings, private parties, baby and bridal showers, engagement parties, business meetings, corporate events, conferences, team-building events, networking events, and birthday parties.
Its website describes menu planning shaped around each event's needs and budget, including catering for weddings and corporate gatherings with more than 300 guests.
The menu range includes breakfast, hot lunches, dinners, desserts, cold and hot hors d'oeuvres, sliders, box lunches, boxed salads, chef-attended stations, platters, packages, and self-catering options.
Bar services are also listed.
DeFazio's operates from 6415 Rigsby Road, Richmond, VA 23226, and can be reached at 804-740-5200.
The company also documents kosher catering through its Pick Ups Plus offering, including options for kosher weddings, Bar Mitzvahs, Bat Mitzvahs, and corporate box lunches.
Mise en Placebooking facts
- Phone+1 804-740-5200
- Sitedefazioscatering.com
- Kitchen base6415 Rigsby Rd, Richmond, VA 23226, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Richmond, VA. 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.