Lillee's Catering & Event Venue
Wedding Caterer
+1 417-725-9777
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Lillee's Catering & Event Venue serves wedding, corporate, and cuisine-specific catering needs from its location at 107 Aldersgate Dr Suites 3 & 4 in Nixa, Missouri, with Springfield identified as the associated market. The business also presents an event venue, online ordering, catering menus, and hors d'oeuvres menus. Contact is available by phone or website for event details.
Lillee's Catering & Event Venue provides catering and event space in Nixa, Missouri, serving wedding celebrations, corporate events, baby showers, family reunions, birthday parties, quinceañeras, private parties, pharmaceutical luncheons, and brunches.
Its published offerings include catering menus, hors d'oeuvres menus, online ordering, and an event venue.
The business describes options that may include renting its event space, ordering delivery, or arranging service at another location.
Located at 107 Aldersgate Dr Suites 3 & 4, Nixa, MO 65714, the venue is associated with Springfield, Missouri, in its business classification.
Lillee's lists full-service catering for large events as well as food for formal and casual gatherings.
It also notes that weekend dates may fill well in advance, making early scheduling relevant for wedding and event plans.
For availability, menu details, event-space arrangements, delivery, and pricing, contact the business at +1 417-725-9777 or through its website.
Mise en Placebooking facts
- Phone+1 417-725-9777
- Sitelilleescatering.com
- Kitchen base107 Aldersgate Dr Suites 3 & 4, Nixa, MO 65714, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Springfield, MO. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.