Kevin's Catering
Wedding Caterer
+1 716-874-4464
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Kevin’s Catering serves Buffalo-area events with corporate catering, wedding meals, drop-off service, staffed events, cuisine-focused menus, and custom menu planning. The company prepares made-from-scratch dishes, including hors d’oeuvres, entrées, salads, and side dishes, and can support gatherings ranging from smaller celebrations to corporate functions for 20 to 200 or more guests.
Kevin’s Catering provides custom event food service in the Buffalo area, with options for corporate functions, wedding receptions, private celebrations, charity events, and gatherings such as holiday parties, baby showers, themed dinners, and tailgate events.
Its documented services include drop-off catering, event staffing, setup and cleanup support, menu planning, and customizable menus designed around a specific occasion or cuisine preference.
The company’s website states that it has provided custom and event catering in Buffalo since 1999.
Menu offerings include hors d’oeuvres such as stuffed mushrooms, shrimp cocktail, Italian meat and cheese platters, fresh fruit and vegetable platters, and homemade meatballs.
Entrées include chicken cutlets, lemon chicken breast, chicken marsala, pork chops, baked macaroni, creole pasta, and roasted chicken, with salads, roasted vegetables, green beans, roasted potatoes, and other sides also listed.
Corporate events are described for groups from 20 to 200 and beyond.
Kevin’s Catering is located at 222 W Girard Blvd in Buffalo, New York, and can be reached at +1 716-874-4464 or through its website.
Mise en Placebooking facts
- Phone+1 716-874-4464
- Sitekevinscatering.com
- Kitchen base222 W Girard Blvd, Buffalo, NY 14217, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Buffalo, 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.