Mid Coast Caterers Reviews
Reviews
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4.8 out of 5 rating
4.8 out of 5 rating
19 Reviews
95% recommend it
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![Amber]()
Amber W. Sent on 09/09/2019Everything I was looking for!
They catered our wedding and exceeded all of my hopes and expectations and more. I thought they did a beautiful job and were so pleasant to work with! I would definitely recommend them! -
Yvonne F. Sent on 10/30/2018
Great food. Great service
Jerry and his team were so great and easy to work with. They helped make our special birthday BBQ event truly memorable -
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User2304790 Sent on 09/08/2015Mid Coast Caterers was able to accommodate last minutes changes to the menu and we received many compliments about the food from attendees at our event. -
![Ann]()
Ann L. Sent on 03/11/2024Sit down Dinner for 130
I do not recommend. After 9 months of careful planning our food was such a flop. Jerry miscounted and 1.5 tables did not get a salad. Soup was served in paper bowls and was terrible! Nothing was the quality promised - such a disappointment for our large fundraiser. Pasta over cooked, sauces flavorless, bread dry. People actually complained about the food cost vs quality. Jerry and crew were over heard making comments about the LBGQT guests... completely inappropriate.Mid Coast Caterers's reply:
I am saddened to hear your experience was not satisfying. Every customer experience is important to me. I regret that you have not reached out directly in the six months that have passed since your event. I do encourage you to do so, even at this late date, if there is anything to be restored.
Certainly no grievance was addressed when I approached to say Goodnight that evening. That seems a missed opportunity to discuss cost and quality since the entire board was present and final payment had not yet been made.
In review of my notes, you had upfront concerns about the aging demographic of your group, too much garlic or spice. And folks getting “up and down” for the buffet.
In your email which I am pasting below, you also advocated for the use of “chinette” and warned that some attendants may have had a history of being “slighted” in years past. I surmise these folks may have been at the table that did not receive salad. Clearly, this was not intentional. No one sets out to disappoint. Your service was repeatedly upgraded at no cost in response to your concerns.
We decided in unison to make the soup, sauces and dressings vegetarian. The Soup, Salad and Bread became served courses. Chinette was replaced with single use acrylic. And the soup bowls, which were made from sugar cane fiber, were specially sourced for your event. You requested photos of the substitutions, and they were provided. (Also pasted)
I visited the affected table immediately to express my regrets for the missing salad. I explained there was simply no remedy available and that we were required to move on due to time constraints placed on meal service. They seemed cordial and understanding however, not as you describe.
I remain very troubled by your remarks. You close by making an inflammatory accusation and simultaneous judgement based on supposed overheard private conversation. We call this gossip.
I am sorry that whatever was misheard was not challenged immediately, but instead completely misconstrued. I insist what you are describing simply did not happen. Bad news usually travels much faster, so I find this entire posting to be somewhat enigmatic, and lacking candor. Certainly not in congress with any previous reviews I have ever received in 25 years under my own banner. Food quality and customer service being all. We remain committed to excellence.
Conversely, I was very happy to receive many positive comments about the food from the attendees that evening and a good report card from your volunteer staff when comparing my services to those received in previous years. A more recent opportunity arose after this review was posted, to communicate with a member of your core group. I was thrilled to hear everyone at their table was a “member of the clean plate club”
Hi Jerry,
Thank you. Yes, we were thinking a "Dinner on the Piazza" of sorts. BBQ was last three years and I want to get away from that! : )
Our budget is so tight. With the chicken/salmon meal the budget was at our limit as we try to have ticket price cover expenses fully. Anyway, we thought Italian can be less expensive and still elegant and scrumptious (most important to this foodie). I just made caponata and spinach gnudi with a porcini mushroom reduction that was great warm and room temp next day and not too costly... So, I know whatever you come up with will be fantastic.
We hired Lana to help find a caterer and to provide help serving, busing, clean-up with one other person for three hours. That was a big investment but it really helps lesson the load on all of us who are volunteering. We are all dead tired by the end of the might.
We provide drinks and desserts (there is a cake auction) and yes chianti and limoncello.
We have used heavy chinette plates in the past due to cost of rental and lack of washing facilities... weight of plates to manage for guests and volunteers as most are over 100yo - ha ha. I imagine our average age is 70 so I am serious too.
Lastly, the director of LCHA and spouse are vegetation. They do not like going to functions and being slighted on the their meal when they have paid full price so that is why I asked to up the protein of veg options and make them equal value.
Ann
On Friday, April 28, 2023 at 06:39:13 AM EDT, jerry midcoastcaterer.com
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