About Daggett's Catering

About Daggett's

Daggett's Catering was established in 1985.

Tony Daggett started catering from a small college tavern in Glassboro, New Jersey, where he worked his way through college studying Advertising/Communications and English literature. That is where he began "practicing" his recipes ("There was a lot of trial and error, but people kept coming back!", Tony laughs).

With a passion for the unique, Daggett's Catering has grown from that tavern, through the many phases of leasing kitchens and having an office in the third bedroom of the house... to a newly remodeled commissary centrally located in Deptford, New Jersey. The 2,000 square foot kitchen, 625 square foot walk-in refridgerator, and 200 square foot freezer was at one time a meat packing plant. Now it affords folks from the Main Line of Philadelphia to the Shoreline of New Jersey a great caterer, capable of producing menus as simple as take-home barbecue (Daggett's Coyote Grill), to elaborate theme and Garden Parties ("We even had a wedding submitted to Better Homes and Gardens!")

Some of the other events Daggett's has performed have been: a Mobil Oil Homecoming for 2000 guests, a 150th anniversary for a Philadelphia brokerage firm (inside the Mayor's Room at City Hall), an American-Turkish Wedding reception (Daggett's even booked the traditional belly-dancer), a pre-reception Wedding reception for a minister's daughter for 600 guests (where it rained like crazy and the wind blew at 35 miles per hour until 90 minutes before the affair!). There have been many great challenges. Daggett's has always risen to those challenges.

"When we consult our customers on the many aspects of creating an affair, we tend to be a bit more detail-oriented --- not to sound like know-it-alls, but because we've most likely experienced the glitches causes by overlooking certain aspects which many people wouldn't even consider to be important. An off-premises caterer has to think on their feet, and they don't have the luxury of forgetting anything as if their kitchen and storage was right there with them, as in the situation of a banquet hall or restaurant. We're not perfect, but we definitely adhere to the saying: 'We can't direct the wind, but we can adjust our sails'. This is the best advice we can give to any customer!"