Frigo Foods
Wedding Caterer
+1 413-732-5428
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Frigo Foods serves Springfield from 90 William St with catering for corporate functions, weddings, graduations, funerals, house parties, and other special events. Its offerings include Italian deli foods, prepared foods, sandwiches, gift baskets, drop-off catering, boxed lunches, and cuisine-specific menus. Contact is available by phone or through the company website for current options and scheduling.
Frigo Foods is a family-run Italian deli in downtown Springfield offering gourmet Italian foods, prepared foods, sandwiches, gift baskets, and catering.
Its website describes catering for corporate functions, weddings, graduations, funerals, house parties, and other special events, with options ranging from casual sandwiches to full-course meals.
The business also documents cuisine-specific catering, drop-off catering, and boxed lunches.
Located at 90 William St in Springfield, Frigo Foods has served customers in Western New England since 1950, according to its website.
The business presents catering as suitable for events of different sizes and describes complete service options alongside food delivery and presentation support.
Customers can contact the business at +1 413-732-5428 or visit frigofoods.com to discuss menus, event details, delivery arrangements, and current ordering requirements.
For a specific event, confirm available menu formats, timing, minimums, and whether the requested level of service is offered.
Mise en Placebooking facts
- Phone+1 413-732-5428
- Sitefrigofoods.com
- Kitchen base90 William St, Springfield, MA 01105, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Springfield, MA. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.