Hearty Boys
Wedding Caterer
+1 773-244-9866
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Hearty Boys is a Chicago catering company located at 3525 W Grand Ave. Its documented services include wedding catering, corporate events, drop-off catering, staffed events, menu planning, and beverage options. The business describes a chef-led process for creating event menus and proposals, with contact available by phone or through its website.
Hearty Boys provides chef-driven catering from 3525 W Grand Ave in Chicago, serving weddings, corporate events, private celebrations, and social gatherings.
Its documented services include wedding catering, corporate catering, drop-off catering, staffed events, menu planning, and beverage service.
The website describes menu formats including plated dinners, grazing stations, family-style meals, and buffets, allowing event plans to be shaped around the occasion and dining style.
For corporate clients, Hearty Boys describes a dedicated manager and a consistent contact for office-space details, loading docks, delivery requirements, and related logistics.
The company also presents full-service event support that can include glassware or equipment rentals, linens, tents, deliveries, and recommendations for DJs, photographers, or venues.
Beverage offerings include cocktails and packages built around spirits, fresh herbs, and house-made syrups.
Customers can call +1 773-244-9866 or visit the website to discuss menus, event arrangements, timing, and pricing.
Mise en Placebooking facts
- Phone+1 773-244-9866
- Siteheartyboys.com
- Kitchen base3525 W Grand Ave, Chicago, IL 60651, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Chicago, IL. 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.