Thomas Oliver's Gourmet Catering
Wedding Caterer
+1 212-239-0090
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Thomas Oliver’s Gourmet Catering serves New York City from 240 W 35th St and documents corporate, wedding, social, themed, drop-off, and staffed catering. Its offerings include breakfast, lunch, dinner, buffets, hors d’oeuvres, desserts, themed menus, event staff, and rentals. The company also identifies catering coverage across all five boroughs and provides a direct phone contact.
Thomas Oliver’s Gourmet Catering serves New York City from 240 W 35th St and documents corporate events, wedding catering, cuisine-specific catering, drop-off catering, and staffed events.
Its corporate menus include breakfast, lunch packages, specialty lunches, appetizers, desserts, sandwiches, pizza, entrées, and build-your-own lunch buffets.
The website also presents themed dinner menus, passed hors d’oeuvres, action stations, event staff, and beverage services.
For weddings and social events, Thomas Oliver’s says it can assist with catering event menus, flowers, wedding cakes, and venues.
Themed event options include Beach BBQ, Carnival, Luau, Hot Dog Carts, Picnics, Asian, Italian, Mexican, and New York Deli themes.
The company also lists rentals for glassware, tables, chairs, utensils, and linens.
Service coverage is described across Manhattan, Staten Island, Queens, the Bronx, and Brooklyn.
Contact +1 212-239-0090 to discuss menus, delivery, staffing, and event requirements.
Mise en Placebooking facts
- Phone+1 212-239-0090
- Sitethomasoliversnyc.com
- Kitchen base240 W 35th St, New York, NY 10001, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New York, 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.