Erin's Fine Foods & Catering
Wedding Caterer
+1 412-366-5095
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Erin's Fine Foods & Catering serves Pittsburgh from its Perry Highway location, with catering for weddings, corporate events, private celebrations, graduations, picnics, and other gatherings. The business also offers deli catering and lists a downtown Pittsburgh address. Contact the catering team by phone or through the website to discuss menus, delivery, staffing, and event arrangements.
Erin’s Fine Foods & Catering provides event food service in Pittsburgh, with documented offerings for weddings, corporate events, private celebrations, graduations, picnics, and deli catering.
The company’s website says it has operated since 2004 and has catered hundreds of weddings and more than a thousand other events.
Its catering kitchen prepares food for weddings, private events, and corporate functions, while the deli offers takeout food, breakfast, lunch, coffee, pastries, and bread made fresh daily by its in-house bakery and pastry chef.
The catering location listed for this business is 8340 Perry Highway, Pittsburgh, PA 15237, and the website also identifies a location at 210 6th Avenue in Pittsburgh.
Catering inquiries can be directed to +1 412-366-5095.
Event organizers can contact the team to discuss the type of gathering, menu options, delivery or on-site arrangements, timing, guest needs, and current pricing before booking.
Mise en Placebooking facts
- Phone+1 412-366-5095
- Siteerinsfinefoods.com
- Kitchen base8340 Perry Hwy, Pittsburgh, PA 15237, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Pittsburgh, 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?
- 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.