Contact Marco's Pizza Catering
Request a quote, ask a question, or check availability for your date. Send us your event details and we'll come back with a package and a price. You can also call us directly if your event is coming up soon.
Three details get you a price, not a guess
We quote from your event, not from a generic rate sheet. Your date tells us whether the oven is free; the venue tells us whether a wood-fired setup works in the space; the guest count tells us how many pies we plan and how long the station runs. Send those three and the reply is a package with a number on it.
Start your quote request- Event date
- The day and rough start time. Peak Saturdays from late spring through early fall book first, so earlier is better.
- Venue or address
- Where the oven would park and serve. Loading access, a set setup window, or a tight courtyard all change the plan.
- Rough guest count
- An estimate is fine. It sets the dough prep, the number of ovens on site, and how long the pizza station stays open.
Tell us about your event
The fastest way to start is a quote request with your date, venue, and a rough guest count. We'll come back with questions about the space and timing, then send a package and a price. There's no obligation to book after a quote. If your event is coming up soon, call us and we'll check availability directly.
- You get a written package, not a phone estimate
- We ask about the venue before we quote the menu
- Nothing is held until you confirm the date
What to include in your message
A few details help us quote accurately, and they save a round of email. None of it needs to be final — estimates and loose plans are fine at this stage.
Date, place, headcount
Your event date, the venue or address, and a rough guest count are the essentials. If the date can shift by a week, say so — it widens the options we can offer.
Drop-off or on-site station
It also helps to know whether you want drop-off or full on-site service, and whether you have any dietary needs in your guest list. On-site service means the oven travels with us and pies are fired to order in front of your guests.
Loading and setup windows
If your venue has loading rules or a set setup window, mention those too. A freight elevator, a curfew, or a courtyard with one narrow gate all change how we plan the arrival.
Call us
If you'd rather talk it through, call +1-312-555-0834. We can answer questions about the setup, the menu, and whether your venue works for a wood-fired oven. For events with a tight timeline, a phone call is often the quickest way to confirm a date.
Call +1-312-555-0834Office hours: Monday–Friday, 9:00 AM – 6:00 PM. Saturday and Sunday we're usually on site at an event — leave a message and we'll call back.
Visit or mail us
Our base is 845 W Randolph St, Chicago, IL 60607, in the West Loop. This is where we operate from, not a walk-in restaurant, so please reach out before stopping by. Mail and formal correspondence can go to the same address.
- Address
- 845 W Randolph St, Chicago, IL 60607, USA
- Phone
- +1-312-555-0834
- [email protected]
- Hours
- Mon–Fri 9:00 AM – 6:00 PM · Sat–Sun by event booking
The West Loop base, between the Randolph Street corridor and the near West Side. We meet you at your venue — the map is here so you know where we're coming from.
We fire across Chicago and the suburbs
We serve Chicago and surrounding suburbs, covering downtown, the North Side, the South Side, and communities within a reasonable drive of the city. Travel outside our standard area may add to the quote, and we'll say so up front. If you're just outside our usual range, ask anyway.
Response time
We aim to respond to quote requests promptly. If your event is close and you haven't heard back, call us at +1-312-555-0834.
Peak dates
For weddings and large corporate events, reach out as early as you can, especially for peak Saturdays from late spring through early fall.
Weekends
Weekend messages may wait until Monday — we're usually mid-service with the oven running.
Ready when your date is
Send the date, the venue, and a rough guest count and we'll come back with a package and a price. If you're still comparing caterers, the menu page shows what a wood-fired station actually includes, and the weddings and corporate pages cover how the setup works for those rooms.
What people ask us first
Short answers to the things that come up before a quote is signed. If your question isn't here, put it in the message box — we'd rather answer it now than surprise you later.
How far ahead should I book?
For weddings and large corporate events, reach out as early as you can, especially for peak Saturdays from late spring through early fall. Smaller private parties can often be arranged closer to the date, but the oven schedule fills up first on weekends.
Does my venue need anything special?
We need a safe place to park the oven and set up the station, plus a workable route to carry it in. Tell us about loading rules, elevators, curfews, or a narrow courtyard gate and we'll work out whether the space suits a wood-fired setup.
Can you handle dietary needs?
Mention dietary needs in your message and we'll build them into the plan. Pizza is easy to adapt, but it helps to know the numbers early so the dough prep and toppings match what your guests actually eat.
What happens after I send a request?
We'll come back with questions about the space and timing, then send a package and a price. There's no obligation to book after a quote — if the date changes or you go another direction, just tell us.
Do you travel outside Chicago?
We cover downtown, the North Side, the South Side, and surrounding suburbs within a reasonable drive. Travel outside our standard area may add to the quote, and we'll say so up front. If you're just outside our usual range, ask anyway.