The Party Station Inc. Dominion Catering

The Party Station Inc. Dominion Catering

4 employees
52 years in business

About this pro

We are a full service catering company supplying staffing, menu, limited party rentals and buffet decorations. We are "Safeserve" certified and insured. 
We supply uniformed staff if you have your own food.

Chef Steve has been on the advisory boards of Le Cordon Blu university and Sheridan Vocational School. We have donated our time to several high School Home Economics programs.

Our chefs can do almost any type of ethnic cuisines and we can supply buffet decorations for almost any theme party.

Our company is under the same family since 1959 our corporate name was re-established in 1983. We added the Party Sation in 1991.

Follow us on Instagram @Dominioncatering

Our website name indicates our feelings towards our profession. Our events are just as exciting for us as they are for the guests.

Read more about this pro


Hollywood , FL 33024
Email verified
Phone verified

ReviewsWrite a review

There are no reviews yet


What is your typical process for working with a new customer?

When working with new customers we make them comfortable by showing them our organizational qualities. We do this by showing them our check lists, giving them a questionnaire about the event their planning and showing them hundreds of photos our in-house professional photographers have taken at our events.

What education and/or training do you have that relates to your work?

Steve and Sonia Farrow current owners grew up in several types of food service businesses. Our families owned Steelman Catering who in the early days of the company were caterers to several Temples in South Dade and Miami Beach.

Our family also also owned Food Stores in Italian, Caribbean  and Southen style neighborhoods.

Do you have a standard pricing system for your services? If so, please share the details here.

Our Prices are based on the season, time of day, type of event, number of guests {we have some minimums), amount of equipment needed, amount of staff needed, time of staffing and complication of menu. Additionally the cost of ingredients are very important.