MFT Catering
Wedding Caterer
+1 208-921-5504
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
MFT Catering serves Boise-area events from its commercial kitchen in Garden City. The business specializes in barbecued meats and fresh, scratchmade sides, with custom quotes available for events. It also hosts private dinners and can accommodate private parties of approximately 30 to 40 guests at its location. Contact MFT to discuss an event.
MFT Catering serves Boise events from its commercial kitchen at 701 E 44th St Unit #11 in Garden City.
The business describes itself as a custom boutique caterer specializing in barbecued meats and fresh, scratchmade sides.
Its catering service is available for events of different sizes, and the company invites clients to request a custom quote for their plans.
MFT’s food program centers on handcrafted creations and a cooking approach built around natural food, barbecue, and family-style meals.
In addition to event catering, the business offers cooking classes, private dinners, and special food events.
Its Garden City location can accommodate private parties of approximately 30 to 40 guests, with details available by contacting the team.
For catering inquiries, call +1 208-921-5504 or visit mftcatering.com to discuss the event, menu, guest count, service format, and quote.
House Notesfrom the kitchen's own page
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Pork Tenderloin FULL SERVICE BUFFET You name the date and place and we'll bring the food! Full service catering made simple. Buffet line includes rustic wood chafing dishes for hot dishes and meat with salads served in nice glass w
From their site
Mise en Placebooking facts
- Phone+1 208-921-5504
- Sitemftcatering.com
- Kitchen base701 E 44th St #11, Garden City, ID 83714, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boise, ID. 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.