Occasions Catering
Wedding Caterer
+1 303-789-1867
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Occasions Catering creates custom menus for weddings, corporate and nonprofit events, holiday parties, and social gatherings in Colorado. Its offerings include seasonal food, menu guidance, and kosher catering. The business is located at 1789 W Warren Ave in Englewood and can be reached at +1 303-789-1867 for event planning and current availability.
Occasions Catering develops custom culinary experiences for weddings, corporate and nonprofit events, holiday parties, and social or private gatherings.
Its website describes menus built around each client’s tastes and vision, with seasonal ingredients and guidance available for hosts who need help shaping an event menu.
Kosher catering is also included among its offerings.
The company’s event-planning approach combines menu development with coordination around the occasion itself, whether the need involves a wedding reception, corporate function, holiday celebration, or private gathering.
Occasions Catering is located at 1789 W Warren Ave, Englewood, CO 80110, and lists a Colorado-focused service presence.
The company website also states that it has been creating occasions for more than 50 years.
For menu options, event details, and current scheduling information, contact the business at +1 303-789-1867 or through its website.
Mise en Placebooking facts
- Phone+1 303-789-1867
- Siteoccasionsdenver.com
- Kitchen base1789 W Warren Ave, Englewood, CO 80110, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Denver, 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.