New York, NY · ZIP 10018

Metro Catering

Wedding Caterer

+1 212-268-2828

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events on their site
V. Drop-off catering on their site
VI. Menu planning on their site

Standing Servicepractice overview

Metro Catering serves New York from 21 W 38th St Mezzanine and offers catering for corporate events, weddings, and cuisine-specific occasions. Its documented services include drop-off catering, staffed events, menu planning, office meals, boxed lunches, seasonal menus, and workplace dining. Clients can contact the company at +1 212-268-2828 or through its website to discuss event needs and menu options.

Metro Catering provides event food service in New York, with offerings documented for corporate meetings, office gatherings, conferences, company celebrations, weddings, and cuisine-specific events.

Its services include drop-off catering, staffed events, menu planning, boxed lunches, workplace dining, seasonal menus, and flexible meal options for different dietary needs.

The company also describes delivery, setup, and presentation support for office and event settings.

Located at 21 W 38th St Mezzanine, New York, NY 10018, Metro Catering offers menus suited to office breakfasts, team lunches, client meetings, happy hours, receptions, and larger corporate occasions.

Its website describes seasonal food selections, custom workplace programs, daily corporate meal plans, buffet spreads, and grab-and-go choices.

To plan an event, contact the team at +1 212-268-2828 or visit the website to confirm menu availability, timing, delivery arrangements, staffing, and event-specific requirements.

Mise en Placebooking facts

Phone+1 212-268-2828
Sitemetrocateringnyc.com
Kitchen base21 W 38th St Mezzanine, New York, NY 10018, 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.