PEJ Events
Wedding Caterer
+1 512-388-7650
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
PEJ Events provides full-service catering for weddings, corporate gatherings, social celebrations, cocktail parties, and smaller drop-off orders. Its menus center on modern Texas cuisine and can be customized for different event needs. The business is located at 1950 Picadilly Dr in Round Rock and serves Austin and other Central Texas communities, including Dripping Springs, Cedar Park, and Georgetown.
PEJ Events brings modern Texas cuisine to weddings, corporate gatherings, social celebrations, cocktail parties, and other events across Central Texas.
The company describes its work as full-service catering, with customizable menus for events of different sizes and formats.
Offerings include drop-off catering for smaller groups, a cocktail-focused menu for abbreviated occasions, and full-service options that include service and event coordination.
Wedding clients can work with the team from an initial tasting through the final toast, while corporate menus can be shaped around an organization’s event goals and guest list.
Social catering is available for occasions such as holiday parties, birthdays, rehearsal dinners, and retirement celebrations.
PEJ Events is located at 1950 Picadilly Dr in Round Rock and identifies Austin, Dripping Springs, Cedar Park, Georgetown, and other Central Texas locations among its service context.
The company also works with venue partners and invites customers to request a custom quote for their event.
Mise en Placebooking facts
- Phone+1 512-388-7650
- Sitepejevents.com
- Kitchen base1950 Picadilly Dr, Round Rock, TX 78664, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Austin, TX. 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?
- 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.