Plus Catering Orlando
Wedding Caterer
+1 407-438-2900
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Plus Catering Orlando creates personalized catering for weddings, corporate events, luncheons, private parties, special occasions, and other Central Florida gatherings. Services include varied menu creations, menu planning, full bar service, and private menu tastings. The business is located at 4973 S. Orange Ave. and serves event clients across the Orlando area.
Based at 4973 S.
Orange Ave. in Orlando, Plus Catering Orlando provides personalized catering for wedding receptions, corporate events, luncheons, engagement parties, rehearsal dinners, fundraisers, holiday celebrations, and private parties.
The company describes its work as full-service catering, with varied menu creations designed around each event’s needs.
It also offers professional full bar services and a complimentary private menu tasting experience for clients planning their event.
Plus Catering Orlando serves the Orlando area and Central Florida, with documented event coverage that includes wedding and corporate catering as well as cuisine-specific and ethnic wedding options.
The company states that ownership is on-site managing Orlando-area event services and lists lunch, dinner, and evening events among its offerings.
Contact the business at +1 407-438-2900 or through pluscateringorlando.com to discuss the occasion, guest count, menu direction, venue, and current pricing.
Mise en Placebooking facts
- Phone+1 407-438-2900
- Sitepluscateringorlando.com
- Kitchen base4973 S Orange Ave, Orlando, FL 32806, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Orlando, FL. 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.