Lake & Co.
Wedding Caterer
+1 207-798-9983
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Lake & Co. provides catering for weddings, corporate gatherings, and other events in Maine. Its offerings include full-service catering, food-only options, menu planning, brunch and cocktail gatherings, private chef dinners, and take-home meals. The business is located at 881 US-1 in Yarmouth and can be contacted by phone or through its website.
Lake & Co. brings together several catering formats for weddings, corporate events, private celebrations, brunches, cocktail gatherings, and dinner parties.
Its Maine offerings include full-service wedding catering, food-only catering, private chef dinners, and menu planning shaped around an event’s style, palate, and dietary needs.
The company’s site also describes serving and cleanup support for some gatherings, giving hosts options based on how much of the event-day work they want handled.
For workplace events, Lake & Co. describes customized catering intended for clients, staff, meetings, and other corporate gatherings.
Beyond event service, the business offers take-home meals made from scratch, with menus ranging from classic comfort foods to contemporary favorites.
The listed location is 881 US-1, Yarmouth, ME 04096, United States, and service inquiries can be directed to +1 207-798-9983 or the company website.
Event size, menu details, staffing, delivery, and scheduling should be confirmed for the specific occasion.
Mise en Placebooking facts
- Phone+1 207-798-9983
- Sitelakeandco.me
- Kitchen base881 US-1, Yarmouth, ME 04096, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, ME. 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.