Colorado Springs, CO · ZIP 80921

Neon Pig Catering

Wedding Caterer

+1 513-238-5802

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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 not verified
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Neon Pig Catering serves Colorado Springs from 845 Citrine View and offers catering for corporate meetings, weddings, and other events. Its documented services include BBQ catering, event catering, personal chef cooking, cooking classes, and whole-hog service. Customers can contact the business by phone or through its website to discuss menus, event details, and reservations.

Neon Pig Catering provides event food service in Colorado Springs, with documented options for corporate meetings, weddings, private celebrations, and other gatherings.

Its services include BBQ catering, event catering, wedding catering, personal chef cooking, cooking classes, and whole-hog service.

The company describes menus built around dishes such as brisket, ribs, pulled pork, and chicken, along with meals prepared at a requested location through its personal chef offering.

For weddings and corporate functions, Neon Pig Catering presents menu planning as a way to shape the food around the event, including plated dinners, buffets, and food stations.

The business also highlights the use of local ingredients and offers cooking classes for beginners and experienced home cooks.

It is located at 845 Citrine View, Colorado Springs, CO 80921, and can be reached at +1 513-238-5802 or through https://neonpigcatering.com/ to discuss the event type, menu, timing, and reservation details.

Mise en Placebooking facts

Phone+1 513-238-5802
Siteneonpigcatering.com
Kitchen base845 Citrine View, Colorado Springs, CO 80921, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Colorado Springs, CO. 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?
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.