Providing Staten Island with quality food and service since 1985, A Taste of Honey Caterers can fulfill all your catering needs. Indoors, outdoors, your location or ours, A Taste of Honey maintains a commitment to excellence. A Taste of Honey operates from Nansen Park, a nine acre facility tucked away in the Travis section of Staten Island perfect for company picnics and outdoor weddings. Additionally, the grounds contain two banquet halls for indoor weddings, showers, engagements, sweet 16’s, graduations, anniversaries and more.

Phone: 9am - 4pm
(718) 983-0464

Fax (718) 983-6391



Testimonial

“When you hire Taste of Honey Caterer's for any event, whether that be a corporate picnic, an off premise party, a wedding or any social gathering you will get nothing less then the best cuisine and personal service. Their creative menu's, extensive choices not to mention the professional staff helped to make my party a worry free and great experience for me and my guests. I would highly recommend Taste of Honey for any occasion you're thinking of, you will never be sorry and you will thank me every time. Joanne M. Meurer President / Co-Founder Brains Function Design, Inc. brains@bfdny.com” November 2, 2008 Top qualities: Great Results , Expert , High Integrity Joanne Meurer


A Taste of Honey's Newsletter

A Taste of Honey has decided not to participate in the recession this year.  What does that mean?  Well every year at this time I look back at the previous year to see which aspect of the business didn’t hold up it’s end.  Two years ago it was very clear that I didn’t cater enough weddings.  So I became a certified wedding planner through Wagner College, I created a “weddings only” website, and I started reading every bridal magazine I could get my hands on.  I’m happy to report that we have booked more weddings for 2009 already than any previous year. This year my focus in on off-premises parties.  Don’t get me wrong, booking picnics and parties in the two halls here is very important to us.  However, a few of our major off- premises customers are pulling back.  So this means to me that I cannot sit around and wait for my phone to ring.  We are actively seeking new venues for days that we are already booked here.  We are forging new relationships with event planners and venue managers.  This way when our customers call, we don’t have to send them away. It’s business as usual for us.  How can we be better organized?  What are the new food trends?  What’s the latest idea with buffet décor and presentation?   Recession?  I’m sorry, I’m way too busy for that.

 
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