The Eatery Food Trucks & Catering
Wedding Caterer
+1 603-591-3190
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Bedford and serving the Manchester area, The Eatery Food Trucks & Catering brings mobile food service to corporate events, employee appreciation gatherings, weddings, community festivals, school events, and brewery occasions. Its two food trucks offer customizable street-food menus, with on-site preparation for groups of 10 to 500. Contact the business for current availability and event details.
The Eatery Food Trucks & Catering provides mobile catering for corporate events, employee appreciation gatherings, weddings, community festivals, school events, and brewery occasions.
Its two trucks—the Eatery Curbside Kitchen and the Eatery Carnival Cravings—offer menus built around items such as smashburgers, pizza, gourmet tacos, fried dough, crispy chicken tenders, loaded fries, cotton candy, and lobster rolls.
Corporate and employee appreciation catering is described for groups of 10 to 500, with customizable menus, on-site meal preparation, food-safety protocols, and timed service schedules.
The business is located at 40 S River Rd Suite 55 in Bedford, New Hampshire, and serves the Manchester area.
Wedding catering can be tailored to the event vision, including options such as smashburgers, build-your-own gourmet taco bars, and late-night bites.
School and brewery events are also specifically addressed, with streamlined setup for school programs and food pairings suited to brewery gatherings.
Call +1 603-591-3190 or visit the website to discuss the event format, menu, guest count, and scheduling.
Mise en Placebooking facts
- Phone+1 603-591-3190
- Siteeateryfoodtrucks.com
- Kitchen base40 S River Rd Suite 55, Bedford, NH 03110, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Manchester, NH. 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 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.