Food Trends Catering & Events
Wedding Caterer
+1 212-972-7320
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Food Trends Catering & Events serves New York from 260 W 39th St, Suite 600. Its offerings cover corporate meals, office catering, weddings, private parties, conferences, drop-off breakfasts, boxed lunches, staffed events, and customized menus. The team also coordinates presentation, rentals, décor, setup, and venue compliance for events ranging from small meetings to large celebrations.
Food Trends Catering & Events provides catering and event services in New York, with offerings for corporate meals, office dining, weddings, private parties, conferences, and milestone celebrations.
Its documented service styles include drop-off breakfasts, boxed lunches, passed hors d’oeuvres, chef-hosted stations, buffets, grazing tables, plated dinners, and full bar service.
Menus are customized to the event, including ingredient-level adjustments for dietary needs, presentation, and brand colors.
The in-house team includes event designers, planners, chefs, and service staff who coordinate menus, staffing, rentals, décor, setup, delivery timing, and venue requirements.
Corporate work can range from executive meetings and daily employee dining to multi-day conferences, galas, and holiday parties.
Wedding services include cocktail-hour food, plated dinners, late-night bites, bar service, and coordination with venue requirements.
Food Trends Catering & Events is located at 260 W 39th St Suite 600, New York, NY 10018, and can be reached at +1 212-972-7320 or foodtrends.com.
Mise en Placebooking facts
- Phone+1 212-972-7320
- Sitefoodtrends.com
- Kitchen base260 W 39th St Suite 600, New York, NY 10018, 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.