Mena Catering, Inc.
Wedding Caterer
+1 305-666-8545
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Mena Catering, Inc. serves Miami from 7462 SW 48th St with wedding catering, cuisine-specific menus, staffed events, and buffet service. Its event offerings also include custom menus, cocktails and beverages, planning, décor, rentals, entertainment, and coordination. Contact the company by phone or through its website to discuss event details and request a proposal.
Mena Catering, Inc. provides catering and event services from its Miami location at 7462 SW 48th St.
Documented offerings include wedding catering, cuisine-specific catering, staffed events, and buffet service.
The company’s website also describes custom menus, cocktails and beverage options, hors d’oeuvres, rentals, décor, entertainment, and event coordination for gatherings ranging from intimate celebrations to events serving more than 10,000 guests.
Its planning support covers menu development and venue selection, with event and design specialists working through event details and logistics.
The website identifies weddings, corporate events, galas, fundraisers, private parties, and social celebrations among the occasions served, with service described across South Florida from the Palm Beaches to the Florida Keys.
Mena Catering is located in Miami and can be reached at +1 305-666-8545 or through menacatering.com.
Ask about availability, staffing, menu requirements, venue logistics, and proposal terms for the specific event.
Mise en Placebooking facts
- Phone+1 305-666-8545
- Sitemenacatering.com
- Kitchen base7462 SW 48th St, Miami, FL 33155, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Miami, FL. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.