Kitchen Catering Corporation
Wedding Caterer
+1 516-433-0920
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Kitchen Catering Corporation serves events from its Bethpage location at 430 Hicksville Rd in Long Island, New York. Its documented offerings include wedding catering, cuisine-specific menus, drop-off catering, staffed events, buffets, boxed lunches, desserts, and event rentals. Contact the team at +1 516-433-0920 or through its website to discuss menus and scheduling.
From its Bethpage location at 430 Hicksville Rd, Kitchen Catering Corporation provides catering for weddings, private celebrations, and other events across Long Island.
Its documented services include wedding catering, cuisine-specific catering, drop-off catering, staffed events, buffet service, boxed lunches, and a range of menu options such as breakfast, brunch, lunch, pasta, meats, barbecue, appetizers, desserts, and to-go selections.
The company’s website also describes professional party planning and catering support, with chefs, waiters, waitresses, and bartenders available for staffed events.
Event rentals, including tables, chairs, and tents, are also presented as part of its offerings.
A dedicated in-flight menu is available for private jet travelers.
Kitchen Catering Corporation is located at 430 Hicksville Rd, Bethpage, NY 11714, and can be reached at +1 516-433-0920.
Ask about current menu availability, delivery arrangements, staffing, rental needs, and event timing when planning service.
Mise en Placebooking facts
- Phone+1 516-433-0920
- Sitekitchencatering.com
- Kitchen base430 Hicksville Rd, Bethpage, NY 11714, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Long Island, 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
- 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?
- 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.