Google photos · Encore Catering
Service area
We were at Echo Mountain, so they will travel anywhere. · Greater Denver, serving statewide Colorado
3 recon entries
Add reconended up being $55 per person for appetizers, buffet and cake cutting
service fee, tax, staff, food, dishes all included in one quote.
Service region: We were at Echo Mountain, so they will travel anywhere.
our gal Rebecca was great, she basically coordinated everything for us with our planner, venue and rental company. We just showed up and everything went smoothly.
Zola lists food from $65 per person with a $5,000 minimum
Their Zola listing says food starts at $65 per person and shows a $5,000 total minimum spend, but the FAQ on that same listing says they have no minimum for weddings, so pin the minimum down when you get a quote. WeddingWire lists $35 to $65 per person depending on service: $35 for stations or hors d'oeuvres, $55 buffet, $65 plated.
Service region: Greater Denver, serving statewide Colorado
This is a large scale catering operation, not a boutique one. A June 2026 review describes their seventh straight year catering VIP hospitality tents at the Thunder Valley Pro Motocross National, serving close to 1,500 guests across two tents plus four other private tents. Another review describes a 300 plus person graduation party where staff Jeff and Samantha kept things running smoothly and even took the trash with them on the way out.
Going off Zola, $5k minimum spend, food from $65pp
- didn't get a quote from them directly - Zola lists a $5,000 minimum spend and food starting at $65 per person, unconfirmed by the vendor directly - heads up, the FAQ on that same listing says no minimum for weddings
Service region: Greater Denver, serving statewide Colorado
- corporate client review says JLL uses them often in our region for events including a new tenant move in - reviewer calls their team very communicative throughout planning - couples on weddingwire rate them well too, 95% would recommend They also work with guest allergies and other dietary needs when planning menus for larger events.