Johnny Burke Catering & Events
Wedding Caterer
+1 617-312-1408
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Johnny Burke Catering & Events serves Boston for weddings, corporate gatherings, and other event-food needs. Documented services include cuisine-specific catering, drop-off catering, staffed events, menu planning, and boxed lunches. The business is located at 170 Spring St and offers contact details for discussing menus, event size, timing, staffing, venue needs, and pricing.
Johnny Burke Catering & Events provides catering for weddings, corporate gatherings, and other special events in Boston.
Its documented services include cuisine-specific catering, drop-off catering, staffed events, menu planning, and boxed lunches.
The company’s event materials also identify wedding, corporate, social, bar, dessert, and seasonal menu options, giving customers several areas to discuss when planning food and beverage service.
The business is located at 170 Spring St, Boston, MA 02132, United States, with service areas listed as Boston, Springfield, and Worcester.
Customers planning a small dinner party, wedding shower, corporate function, or larger gathering can contact Johnny Burke Catering & Events at +1 617-312-1408 or through its contact page.
Confirm the preferred menu, guest count, drop-off or staffed-service requirements, event timing, venue logistics, dietary needs, and current pricing directly when arranging service.
House Notesfrom the kitchen's own page
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From artisanal pastries and decadent chocolate creations to seasonal fruit delicacies and vegan treats, our chefs craft desserts that blend artistry with flavor. See menu Bar Menu From classic Old Fashioneds to vibr
From their site
Mise en Placebooking facts
- Phone+1 617-312-1408
- Sitejohnnyburkecatering.com
- Kitchen base170 Spring St, Boston, MA 02132, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boston, 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?
- 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.