Platinum Party
Wedding Caterer
+1 516-987-1266
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Platinum Party provides off-premise catering for weddings, corporate gatherings, engagement parties, and social events across Long Island, Brooklyn, New York City, and the Hamptons. Its services include menu planning, cuisine-specific catering, staffed events, and event coordination. The business is located in North Massapequa and can be reached by phone or through its website.
Platinum Party plans and provides off-premise catering for weddings, engagement parties, corporate gatherings, and social events.
Its service area includes Long Island, Brooklyn, New York City, and the Hamptons, with event settings ranging from private residences and backyards to historic mansions, farms, vineyards, and other off-premise venues.
The team helps clients design menus around their event plans and can provide staffed event service.
Menu planning is a central part of the process, with the company describing support for selecting dishes and arranging tastings at its storefront and commissary.
After booking, Platinum Party can conduct a venue walkthrough and also offers day-of or month-of coordination, including assistance with color palettes, centerpieces, décor, and rentals such as tents, tables, and chairs.
The business is located at 179 Jerusalem Ave, North Massapequa, NY 11758.
Call +1 516-987-1266 or visit the website to discuss event details and scheduling.
House Notesfrom the kitchen's own page
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Long Island Catering - Platinum Party- Off Premise Catering for weddings, social events, corporate and catering to go in Long Island NY, Hamptons, Brooklyn, and NYC. top of page Home Wedding
From their site
Mise en Placebooking facts
- Phone+1 516-987-1266
- Siteplatinumparty.com
- Kitchen base179 Jerusalem Ave, North Massapequa, NY 11758, 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.