DiAntonio's Catering
Wedding Caterer
+1 215-969-0656
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
DiAntonio’s Catering is based at 228 Krams Ave in Philadelphia and serves corporate events, weddings, luncheons, breakfasts, large celebrations, and other catered occasions. Its team documents custom menu planning, cuisine-specific event menus, buffet service, waitered events, and boxed lunches. The company’s site also describes made-from-scratch food and event experience ranging from intimate gatherings to events with more than 3,000 guests.
DiAntonio’s Catering operates from 228 Krams Ave in Philadelphia, offering catering for corporate events, weddings, luncheons, breakfasts, large celebrations, and other special occasions.
The business describes a made-from-scratch approach and menus prepared with fresh ingredients from farms around Philadelphia.
Its catering executives customize menus around the event and the client’s needs, making the service suitable for settings that range from intimate luncheons and dinners to corporate events with more than 3,000 guests.
Documented service formats include buffet-style events, waitered events, and boxed lunches, along with cuisine-specific catering and menu planning.
The company also highlights wedding and large-event catering, corporate catering, breakfast catering, lunch catering, and monthly specials.
DiAntonio’s Catering states that it has been part of Philadelphia’s catering and hospitality scene for over 25 years and that its team has more than 100 years of combined experience.
Call +1 215-969-0656 to discuss the event type, guest count, menu direction, and desired service format.
Mise en Placebooking facts
- Phone+1 215-969-0656
- Sitediantonioscatering.com
- Kitchen base228 Krams Ave, Philadelphia, PA 19127, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Philadelphia, PA. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.