Lee n' Eddies
Wedding Caterer
+1 630-350-3500
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Lee n’ Eddies provides catering for corporate events, weddings, and cuisine-specific celebrations, with drop-off options, staffed events, menu planning, buffet service, and a range of featured menus. The business is located at 682 Roosevelt Rd in Glen Ellyn and serves Chicago and surrounding suburbs, with contact available through its website.
Lee n’ Eddies offers catering for corporate lunches, meetings, weddings, private celebrations, and other group gatherings.
Its published menus include a la carte, appetizer, BBQ and picnic, breakfast, corporate, holiday, sandwich and deli, seasonal, signature buffet, wedding, value, and party pack options.
The company also lists catering stations, professional catering staff, event planning resources, and menu planning support.
Located at 682 Roosevelt Rd in Glen Ellyn, Lee n’ Eddies serves Chicago and the broader Chicagoland area, with the website also describing delivery into Indiana.
Its event offerings include drop-off catering and staffed service, making the business relevant for hosts who need prepared food, coordinated service, or assistance shaping a menu for the occasion.
Corporate catering, breakfast meetings, wedding receptions, BBQs, and buffet-style events are specifically represented in the published material.
The website provides current menus, event information, and a request-a-quote option for confirming availability, pricing, timing, and event details.
Mise en Placebooking facts
- Phone+1 630-350-3500
- Siteleeneddies.com
- Kitchen base682 Roosevelt Rd, Glen Ellyn, IL 60137, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Naperville, 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.