O'Brien's Really Good Food Co.
Wedding Caterer
+1 610-435-3911
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
O'Brien's Really Good Food Co. serves Allentown and the Lehigh Valley with catering for corporate gatherings, weddings, social celebrations, and school lunch programs. Its offerings include corporate drop-off catering, breakfast and luncheon meetings, box lunches, party trays, menu planning, and freshly prepared meals delivered to child care centers and schools.
From its location on W Allen Street in Allentown, O'Brien's Really Good Food Co. provides catering for corporate gatherings, weddings, social celebrations, and school lunch programs.
Corporate options include catered office lunches, breakfast and luncheon meetings, healthcare in-service sessions, training classes, holiday parties, and food for large employee events.
The company also offers corporate drop-off catering and box lunches for meetings and workplace occasions.
For private events, the documented offerings include intimate dinners, birthday and engagement parties, holiday events, picnics, clam bakes, party trays, family reunions, sports banquets, graduations, wedding rehearsals, weddings, and showers.
Menu planning is available for event-specific needs.
The company also prepares and delivers fresh, hot meals to child care centers, private schools, and charter schools in the Lehigh Valley.
Contact is available at 610-435-3911 or through the company website to discuss the event date, guest count, location, and menu requirements.
Mise en Placebooking facts
- Phone+1 610-435-3911
- Siteobriensreallygoodfood.com
- Kitchen base1922 W Allen St, Allentown, PA 18104, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Allentown, PA. 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.