Tom And Lin Catering
Wedding Caterer
+1 602-690-4875
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Tom and Lin Catering serves weddings, corporate experiences, and social events from its Phoenix location on East Greenway Road. The company presents a personalized approach to event food and beverage, with custom menu consultations for occasions ranging from micro weddings and private dinners to larger corporate gatherings and personal celebrations.
Tom and Lin Catering provides wedding catering, corporate event food and beverage service, and catering for social events in Phoenix.
Its website describes wedding options ranging from micro weddings to lavish events, with an emphasis on creating a personal experience for the couple and guests.
The company also handles corporate experiences and other life celebrations, including private dinners such as anniversary events.
Customers are invited to begin with a custom menu consultation tailored to the event.
The business is located at 2534 East Greenway Road #103, Phoenix, Arizona 85032, and can be reached at +1 602-690-4875.
Its online presentation encourages customers to discuss the importance and uniqueness of their event with the staff while developing the food and beverage plan.
When contacting Tom and Lin Catering, event organizers can clarify guest count, occasion, preferred menu direction, service expectations, timing, and the consultation process for their specific gathering.
Mise en Placebooking facts
- Phone+1 602-690-4875
- Sitetomandlincatering.com
- Kitchen base2534 E Greenway Rd, Phoenix, AZ 85032, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Phoenix, AZ. 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.