Sir D's Catering
Wedding Caterer
+1 717-441-1494
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Sir D's Catering provides catering for corporate luncheons, weddings, intimate gatherings, and larger celebrations in South Central Pennsylvania. The company highlights diverse menu selections and customizable options, with chefs and event professionals involved in planning and service. It is based at 149 Geary Avenue in New Cumberland, Pennsylvania, and offers direct phone and website contact.
Sir D’s Catering provides food and event catering for corporate luncheons, weddings, intimate gatherings, and grand celebrations.
Its website describes a team of chefs and event professionals, along with diverse menu selections and customizable options for different occasions.
The published service description emphasizes event planning, cuisine, presentation, and attention to detail across both business and private functions.
The business is based at 149 Geary Avenue in New Cumberland, Pennsylvania, and identifies South Central Pennsylvania as its service region.
Direct contact is available at +1 717-441-1494, with additional contact information provided through the company website.
Prospective clients can discuss the event type, guest needs, menu preferences, and customization requirements with the catering team.
Current availability, pricing, menu details, and scheduling terms should be confirmed directly for the specific occasion.
Mise en Placebooking facts
- Phone+1 717-441-1494
- Sitesirdscatering.com
- Kitchen base149 Geary Ave, New Cumberland, PA 17070, 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?
- 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.