Reuland Food Services
Wedding Caterer
+1 630-859-2877
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Reuland Food Services serves Aurora and nearby Fox Valley communities with catering for weddings, corporate gatherings, private celebrations, and other events. Its offerings include buffet and plated dinners, boxed lunches, sandwiches, wraps, breakfast menus, cookout catering, party trays, appetizers, pig roasts, delivery, and bar service. The business is located at 115 Oak Ave in Aurora.
From boxed lunches for business meetings to buffet meals for large gatherings, Reuland Food Services provides catering for weddings, corporate events, private celebrations, and community occasions in the Fox Valley area.
Its published offerings include breakfast menus, sandwiches and wraps, catering packages, cookout and picnic menus, party trays, appetizers, delivery, pig roasts, and seasonal specials.
For more formal events, the company lists elegant buffet options, plated dinners, family-style banquets, hors d'oeuvres receptions, banquet appetizers, and bar service.
Reuland Food Services also describes banquet rooms available for birthday parties, rehearsal dinners, showers, retirement parties, holiday parties, and small weddings.
The business is located at 115 Oak Ave, Aurora, IL 60506, and can be reached by phone or through its website.
Event planners can contact the team to discuss menu format, guest count, delivery or facility needs, and scheduling.
Mise en Placebooking facts
- Phone+1 630-859-2877
- Sitereulandfoodservice.com
- Kitchen base115 Oak Ave, Aurora, IL 60506, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Aurora, IL. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.