Michael's Express Catering
Wedding Caterer
+1 518-347-7985
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Michael's Express Catering serves corporate meetings, weddings, private gatherings, and other events in the Albany, Schenectady, and Troy area. Its documented offerings include breakfast, lunch, dinner, barbecue, buffets, boxed lunches, individual packaged meals, cuisine-specific menus, and expedited drop-off catering. The business is located at 2968 Curry Rd Ext in Schenectady, New York.
Michael's Express Catering provides corporate and personal catering for meetings, weddings, summer barbecues, holiday parties, family gatherings, seminars, and other special events in Albany, Schenectady, Troy, and surrounding areas.
Its menu coverage includes continental and full breakfast, lunch, dinner, snack breaks, boxed lunches, individual packaged meals, barbecue, picnics, and buffet service.
The website also describes options for vegan selections, dietary preferences, and custom dinner packages built from à la carte choices.
For event service, the documented offerings include full setup with hot and cold chafing units and expedited drop-off catering.
The business is located at 2968 Curry Rd Ext, Schenectady, NY 12303, and lists a phone number and website for current ordering and scheduling questions.
When planning an event, confirm menu availability, dietary accommodations, delivery or setup details, guest capacity, timing, and applicable fees directly with the business.
Mise en Placebooking facts
- Phone+1 518-347-7985
- Sitemichaelsexpresscatering.com
- Kitchen base2968 Curry Rd Ext, Schenectady, NY 12303, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Albany, 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.