Matthew's Catering
Wedding Caterer
+1 816-287-4770
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Matthew’s Catering provides wedding catering, cuisine-specific menus, corporate meal options, and drop-off catering from its Raymore location serving the Kansas City area. The company offers cold boxed lunches, hot buffets, and a broad menu for office meals, wedding receptions, private celebrations, and other events. Contact the business directly for current availability and event details.
Matthew’s Catering brings together wedding reception menus, cuisine-specific catering, corporate orders, and drop-off options for events in the Kansas City area.
Its corporate catering selection includes cold boxed lunches and hot buffets, while the broader menu features items such as charcuterie boards, salads, bruschetta, pasta, chicken dishes, meatballs, desserts, and other prepared foods.
The company’s website also presents wedding catering for celebrations of varying sizes, including a customer account describing service for a 185-person wedding.
Located at 407 W Pine St in Raymore, Missouri, Matthew’s Catering can be reached by phone or through its website.
The business also presents private parties and special events as part of its catering offering.
Event planners can confirm menu availability, delivery or drop-off arrangements, guest-count requirements, timing, and current pricing when discussing a specific occasion.
Mise en Placebooking facts
- Phone+1 816-287-4770
- Sitematthewcaters.com
- Kitchen base407 W Pine St, Raymore, MO 64083, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Kansas City, 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.