Mangia 48th Madison - Italian Food & Corporate Catering NYC
Wedding Caterer
+1 212-582-5882
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Mangia 48th Madison serves Italian food, catering, pickup, and delivery from 422 Madison Avenue in New York. Its documented event services include corporate events, private parties, festivals, conferences, breakfast and lunch boxes, catering venues, salad bars, fresh pasta, and mobile gelato or coffee cart rentals. Contact the location for current ordering and event arrangements.
Located at 422 Madison Avenue between 48th and 49th Streets, Mangia 48th Madison offers Italian food, catering, pickup, and delivery in New York City.
The business website identifies corporate events, private events, parties, festivals, and conferences among its event categories.
Its catering options include breakfast and lunch boxes, catering menus, salad bars, fresh pasta, seasonal items, and a mobile gelato or coffee cart rental.
Mangia also presents services for office catering, breakfast delivery, lunch delivery, and event venues.
The 422 Madison location lists weekday store hours of 7 a.m. to 6 p.m. and weekday delivery from 7 a.m. to 5 p.m.; weekend delivery requests are directed to the catering contact.
The company’s website identifies additional catering coverage in Manhattan, Brooklyn, the Bronx, Queens, and New Jersey.
For planning, contact Mangia at +1 212-582-5882 or through mangia.nyc to confirm menu selection, delivery timing, event format, and current availability.
House Notesfrom the kitchen's own page
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Mangia NYC - Catering, Lunch Delivery, Coffee Shop, Salad Bar, Italian Restaurant in New York City Place your group order for same day delivery. Order Catering. Our iconic red bag has gone p
From their site
Mise en Placebooking facts
- Phone+1 212-582-5882
- Sitemangia.nyc
- Kitchen base422 Madison Ave, New York, NY 10017, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New York, 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
- 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.