The Crazy Caterer Commissary Kitchen
Wedding Caterer
+1 720-434-6135
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Crazy Caterer Commissary Kitchen provides catering and event planning for weddings, private celebrations, and other occasions in Aurora. Its service includes menu planning, full event catering, seasonal menus, and staff support for events with an established menu. The business is located at 15821 E Centretech Cir UNIT B and offers contact by phone.
The Crazy Caterer Commissary Kitchen provides full event catering and planning for weddings, private celebrations, and other occasions in Aurora.
Its service includes menu planning, seasonal menus, and assistance for events that already have a set menu but need additional support.
The company states that it can supply staff to help with servicing needs, making the offering relevant to hosts who need more than prepared food alone.
The website presents a range of seasonal menu themes, including modern winter dinners, slow-cooker selections, Thanksgiving, and holiday menus.
It also describes the business as providing catering for a variety of occasions and identifies a kitchen team with five private chefs and 20 servers available for events.
The listed location is 15821 E Centretech Cir UNIT B, Aurora, CO 80011, United States, and the phone number is +1 720-434-6135.
Confirm current menu choices, staffing availability, event timing, and booking terms for the specific celebration.
House Notesfrom the kitchen's own page
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129 years of collective mastery in our kitchen, 5 private designer chefs, and 20 spirited servers at our disposal, we promise you'll always be blown away by our variety! We Believe in Giving Back At every event, we do
From their site
Mise en Placebooking facts
- Phone+1 720-434-6135
- Sitethecrazycaterer.com
- Kitchen base15821 E Centretech Cir UNIT B, Aurora, CO 80011, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Aurora, CO. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.