Mr. & Mrs. Catering Service
Wedding Caterer
+1 716-695-2855
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Mr. & Mrs. Catering Service serves wedding receptions, banquets, picnics, corporate lunches, pharmaceutical representative meetings, and private events in Western New York. Based at 460 Oliver St in North Tonawanda, the company offers drop-off buffets, full-service weddings, sit-down dinners, cocktail parties, and luncheon or breakfast delivery, with menu choices that can be customized for business needs.
Mr. & Mrs.
Catering Service, based at 460 Oliver St in North Tonawanda, provides catering for weddings, banquets, picnics, corporate lunches, and private gatherings across Western New York.
The company’s website describes several service formats, including drop-off buffets, full-service weddings, buffet dinners, sit-down dinners, cocktail parties, and picnics cooked in front of guests.
These options give event hosts a choice between delivered food and more involved service for celebrations or organized functions.
Business clients are specifically addressed through luncheon and breakfast delivery for pharmaceutical representatives and corporate offices, with a large selection of menu items that can be customized to individual needs.
The company also describes catering at Western New York establishments or at a customer’s home.
Current menus, pricing, delivery arrangements, staffing, event timing, and venue requirements can be confirmed through the website or by calling +1 716-695-2855.
Mise en Placebooking facts
- Phone+1 716-695-2855
- Sitemrandmrscatering.com
- Kitchen base460 Oliver St, North Tonawanda, NY 14120, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Buffalo, 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
- 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?
- 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.