Los Toros Catering
Wedding Caterer
+1 419-913-9981
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Los Toros Catering provides event food service at 159 Superior St in Rossford, serving the Toledo area noted in the business. Its offerings include corporate lunches, weddings, cocktail receptions, cuisine-specific menus, menu planning, food tastings, taco and nacho bars, and breakfast trays. The menu includes Mexican-inspired dishes, appetizers, entrées, sides, salads, breads, and desserts or add-ons.
Los Toros Catering offers event food service from 159 Superior St in Rossford, with the business identifying Toledo as its city.
The company caters business lunches, weddings, cocktail receptions, and other events, and invites customers to plan a meal through a food tasting for an individual or group.
Menu planning is supported by a broad selection of Mexican-inspired dishes and event formats, including taco bars, nacho bars, and breakfast trays for meetings, celebrations, or holidays.
Available menu categories include appetizers, beef, pork, chicken, pasta, rice and potato dishes, vegetables, salads, breads, and dressings.
Examples include enchilada casserole, carnitas, chicken mole, macaroni and cheese, Mexican rice, fruit trays, vegetable trays, breakfast sliders, and breakfast burritos.
Taco and nacho bar packages can include meat, beans, toppings, tortillas or chips, and additional options for an added charge.
Contact Los Toros Catering at +1 419-913-9981 to discuss the event, menu, tasting, and meal plan.
Mise en Placebooking facts
- Phone+1 419-913-9981
- Sitelostoroscatering.com
- Kitchen base159 Superior St, Rossford, OH 43460, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Toledo, OH. 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.