Overview
Blue Plate Catering prepares food and runs catering services for weddings, corporate gatherings, and private celebrations in the Chicago area. Its chefs develop customized menus, while event specialists coordinate food and service around each client's plans and chosen setting. The business also sells drop-off meals for meetings and gatherings, with online ordering and buffet setup, and designs daily workplace dining programs around an organization's tastes, dietary requirements, and schedule. Clients pay for prepared food and delivery, full-service catering, or ongoing dining programs matched to their needs. Founded in 1983, Blue Plate is headquartered in Chicago.
Work here?Claim your company
Simplify's take
What believers are saying
- Blue Plate secures an exclusive venue channel: Allium uses it as sole caterer and operates as one team.
- Blue Plate's full-time Chicago Pastry Chef advertises $90,000-$100,000 annual base pay, based on experience and qualifications.
- Blue Plate lists meals and commuter benefits for eligible staff in its full-time Pastry Chef posting in Chicago.
What critics are saying
- Blue Plate's Chicago Event Server hours vary: evenings, holidays, and extended hours are required as needed.
- Blue Plate's Chicago Event Servers face physical demands: regular lifting up to 50 pounds and frequent movement for 6-8 hours.
- Blue Plate limits last-minute delivery orders: payment confirmation is due by 5pm two business days before delivery.
What makes Blue Plate Catering unique
- Blue Plate has established venue access: it is a preferred caterer at more than 100 Chicago event spaces.
- Blue Plate centralizes production: its headquarters contains a 20,000-square-foot kitchen alongside tasting rooms and corporate offices.
- Blue Plate ties sourcing to the Midwest: peak-season vendors within 100 miles supply 60% of produce and dairy.
Help us improve and share your feedback! Did you find this helpful?