Madeline's Catering
Wedding Caterer
+1 585-288-3020
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Madeline's Catering creates custom food plans for gatherings in Rochester, with its location at 565 Blossom Road, Suite L. Its documented offerings include wedding packages, lunch and brunch buffets, picnics, hors d'oeuvres, station-style service, vegan and gluten-free options, desserts, and take-away selections. Customers can call to discuss event details and menu needs.
Madeline's Catering is located at 565 Blossom Road, Suite L, Rochester, NY 14610, and offers catering services for weddings and other gatherings.
Its documented menu and service options include wedding packages, lunch buffets, buffet brunches, picnics, hors d'oeuvres packages, and station-style ideas.
The company also presents vegan and gluten-free choices, late-night options, desserts, and take-away selections, giving customers several formats to consider when planning an event.
The business invites customers to share event details so a custom menu can be developed.
That approach can be useful for hosts comparing meal styles, scheduling needs, guest preferences, and the overall structure of a reception or private gathering.
Madeline's Catering can be reached at +1 585-288-3020, with contact information also available through its website.
Menu availability, event timing, service arrangements, and dietary selections should be confirmed directly for the specific occasion.
Mise en Placebooking facts
- Phone+1 585-288-3020
- Sitemadelinescatering.com
- Kitchen base565 Blossom Rd # L, Rochester, NY 14610, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Rochester, 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?
- 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.