shahrazad catering
Wedding Caterer
+1 585-310-2201
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Shahrazad Catering serves Rochester from 250 E Main St with Mediterranean catering for birthdays, weddings, corporate gatherings, and other occasions. The business offers cuisine-specific menus and staffed events supported by chefs and servers. Customers can contact the company at +1 585-310-2201 or through its website to discuss guest counts, menu preferences, event details, and ordering.
Shahrazad Catering provides Mediterranean catering in Rochester for birthdays, weddings, corporate gatherings, and other occasions.
Its offerings include cuisine-specific event menus and staffed events, with a team that includes chefs and servers.
The business describes its approach as working with customers to create menus suited to their taste, budget, and style, making menu planning a central part of the event conversation.
Located at 250 E Main St, Rochester, NY 14604, Shahrazad Catering also presents halal food catering and event ordering through its website.
The company highlights locally sourced produce and fresh ingredients in its description of the food it prepares.
Customers planning an event can contact the business by phone at +1 585-310-2201 or visit the website to provide details such as the event type, number of guests, date, delivery address, and menu needs.
Current availability, pricing, and event arrangements can be confirmed directly with the team.
Mise en Placebooking facts
- Phone+1 585-310-2201
- Siteshahrazadcatering.com
- Kitchen base250 E Main St, Rochester, NY 14604, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Rochester, 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.