Rettew's Catering
Wedding Caterer
+1 717-665-9200
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Rettew's Catering provides wedding, corporate, and private-event catering from 309 S Main St in Manheim, Pennsylvania, serving customers in the Harrisburg area and beyond. Its documented offerings include customized menus, cuisine-specific catering, staffed events, buffet service, and rental options. Call or visit the website to discuss event details, menu preferences, availability, and pricing.
Rettew's Catering handles wedding receptions, corporate events, and private parties from its location at 309 S Main St, Manheim, PA 17545.
The company offers customized menus, cuisine-specific catering, staffed events, buffet service, and rental options, giving hosts several ways to organize food and event presentation around the occasion.
Its website describes cuisine and culinary presentations prepared by chefs, along with service for wedding and event gatherings.
The business is listed in the Harrisburg area and identifies service coverage that includes Harrisburg, Allentown, Philadelphia, and Pittsburgh.
Corporate lunches, meetings, office events, wedding receptions, and private celebrations are documented use cases.
For planning, customers can contact Rettew's Catering at +1 717-665-9200 or through rettewscatering.com to discuss the event location, guest needs, menu direction, staffing, buffet arrangements, and rental requirements.
Confirm current menu choices, scheduling, pricing, and any event-specific arrangements before booking.
Mise en Placebooking facts
- Phone+1 717-665-9200
- Siterettewscatering.com
- Kitchen base309 S Main St, Manheim, PA 17545, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Harrisburg, 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?
- 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.