Catering Services Orlando

Which catering service fits your event

Most people call us knowing the date and the headcount and nothing else. That is fine. The only question that really changes the quote is how much of the day you want to hand over.

Drop-off is the whole meal delivered ready to serve, in trays that hold, with the serving utensils, plates and napkins in the box. Nobody from our team stays. It suits office lunches, meetings and house parties where somebody is happy to lift a lid.

Full-service puts our staff in the room: setup, the buffet line kept stocked through the meal, and the cleanup afterwards. That is the choice for weddings and for any event where the host is also a guest.

Between the two is the hybrid most of Central Florida actually books. We set up, we stay for the first hour, and we come back for the trays. You get the food on the table without paying for staff who stand around after everyone has eaten. Full-service and hybrid covers both.

What separates catering companies in Orlando

Food quality is table stakes. What separates one caterer from the next over thirty years is whether the truck arrives when it said it would, and whether the person who answers the phone in March remembers your office in September.

We have catered Central Florida since 1996, for 15 guests and for 250. Police departments, city offices and museums keep standing orders with us, which is a harder test than any single wedding. Every menu is built around your group, including vegetarian and allergy-aware dishes.

Where we cater

Our kitchen is at 2400 N Forsyth Road in Orlando, and we deliver across Orange, Seminole, Osceola and Brevard counties. Winter Park, Maitland, Lake Mary, Oviedo, Winter Springs, Altamonte Springs, Sanford, Apopka, Casselberry, Longwood, Heathrow, Winter Garden, Lake Buena Vista and Kissimmee are all regular runs.

Delivery holds a 100% on-time record across 53 verified tracked deliveries. We aim to arrive 15 minutes before your set time.

How the menu works

Greek and Mediterranean is what people call back about: gyros, Greek salad, spanakopita, stuffed grape leaves and grilled chicken skewers. The kitchen also cooks Italian and Middle Eastern dishes, plus the sandwiches, wraps, salads and grilled plates most groups ask for.

There is no fixed per-head price on this site, and that is deliberate. A platter drop-off for 20 and a staffed dinner for 250 are not the same job, and any number printed here would be wrong for most people reading it. Call with your headcount, your date and a budget, and we build a menu to that figure.