Yes Chef Catering Company
Wedding Caterer
+1 402-413-7528
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Yes Chef Catering Company offers full-service catering in Lincoln for weddings, corporate retreats, meetings, tailgates, holiday parties, and events of any size. Its documented services include menu planning, tastings, rental coordination, vendor referrals, staffed events, and cuisine-specific options, with gluten-free and vegetarian choices available. The company is located at 235 S 11th St Unit A.
Yes Chef Catering Company provides full-service catering in Lincoln, Nebraska, for events ranging from meetings and tailgates to weddings, corporate outings, holiday parties, and corporate retreats.
The company describes its food as scratch-made and offers options for breakfast, lunch, dinner, and occasions in between.
Its documented planning support includes menu planning, tastings, rental coordination, and vendor referrals, while gluten-free and vegetarian options are available for different preferences.
Located at 235 S 11th St Unit A in Lincoln, Yes Chef also operates a café in Hawks Hall at the University of Nebraska–Lincoln’s College of Business, where it provides restaurant-quality food options on campus.
The catering team can support events of any size and offers staffed event service.
Customers can contact the company at 402-413-7528 or through its website to discuss menus, event timing, rentals, dietary needs, and setup arrangements.
House Notesfrom the kitchen's own page
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Restaurant-quality food options Any Size Event From meetings and tailgates to weddings and corporate outings Options for Any Taste Gluten-free and vegetarian options available Any Meal
From their site
Mise en Placebooking facts
- Phone+1 402-413-7528
- Siteyeschefcateringco.com
- Kitchen base235 S 11th St Unit A, Lincoln, NE 68508, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Lincoln, NE. 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.