Not Jus Southern Caterers
Wedding Caterer
+1 516-612-3898
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Not Jus Southern Caterers provides catering for private and corporate events in the New York area from its Valley Stream location. Documented services include weddings, special occasions, buffets, drop-off catering with setup, business boxed meals, meal preparation, and individually packaged food. The business also describes breakfast, lunch, and dinner options, with a minimum of 30 guests or $750 before fees and taxes.
Not Jus Southern Caterers brings catering services to private and corporate events in the New York area.
Its published offerings cover weddings, special occasions, buffets, drop-off service with setup, business boxed meals, meal preparation, and individually packaged food.
The business describes service for homes, offices, and event spaces, with meal options spanning breakfast, lunch, dinner, and other event menus.
It also notes health-conscious meals and traditional cuisine presented with a contemporary approach.
The business is shown at 70 E Sunrise Hwy, Suite 618, Valley Stream, NY 11581, and can be reached at +1 516-612-3898.
Its website lists an additional catering number, +1 631-343-5606, and invites inquiries for event packages.
Catering is limited to events for 30 or more guests or orders totaling at least $750 before catering fees and taxes.
Customers should confirm current menu choices, guest minimums, delivery arrangements, setup details, and pricing for their specific event.
Mise en Placebooking facts
- Phone+1 516-612-3898
- Sitenotjussouthern.com
- Kitchen base70 E Sunrise Hwy Suite 618, Valley Stream, NY 11581, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Long Island, 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?
- 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.