Footers Catering
Wedding Caterer
+1 303-762-1410
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Footers Catering provides event food and coordination for weddings, corporate functions, social gatherings, and charitable events in the Denver area. The Arvada-based company describes customized menus, on-site cooking, venue and layout planning, rentals, and full event coordination. Its website also identifies a second-generation family-business history dating to 1981.
Footers Catering & Events plans and produces weddings, corporate events, social gatherings, and charitable functions from its location at 6543 Wadsworth Blvd, Arvada, CO 80003.
Its services include customized menus, full event coordination, venue tours, event-layout planning, rentals, and on-site cooking.
The company says it can prepare its entire menu on site wherever a social gathering is held, and its charitable work includes cocktail receptions and seated gala dinners.
Founded by Jimmy Lambatos in 1981, Footers became a second-generation family business when Anthony and April Lambatos purchased it in 2010.
The website states that the company caters more than 500 events and feeds more than 80,000 guests each year.
It also describes wedding coordinators, corporate event planning, social-event support, and charitable event production.
Footers Catering can be contacted at +1 303-762-1410.
Event planners should confirm menu choices, staffing, rentals, venue logistics, timing, and pricing for the specific occasion.
House Notesfrom the kitchen's own page
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Footers Catering carries full liability insurance to serve (not sell) alcohol. All of our bartenders are TIPS (Training for Intervention ProcedureS) certified to ensure that your guests enjoy the event responsibly. From
From their site
Mise en Placebooking facts
- Phone+1 303-762-1410
- Sitefooterscatering.com
- Kitchen base6543 Wadsworth Blvd, Arvada, CO 80003, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Denver, CO. 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.