Heidi’s has been “Making the good times easy since 1992” We are a full service event planning company and caterer. Our menus are tailored to suit every pallet and occasion. Our Creative design team can assist with every aspect of your event. Our Culinary experts will create and prepare the menu you desire. The professional team of food servers, banquet captains and scullery staff will ensure an effortless event. We emphasize exceptional service and dazzling presentation: from simple events to Sophisticated affairs. Heidi’s does it all…

“We host four Gala Tasting Events each year for our clients. At each Gala Tasting, we roll out the red carpet and we feature some of Executive Chef Carl Wendt’s newest culinary creations as well as some great food classics. Our two bakeries are here to offer cake tastings. Our five star service team passes hors d’oeuvres while our bartenders serve libations. We bring in live entertainment, offer valet parking, invite photographers, and introduce other vendors that may be able to help make your event more special. Our tastings usually draw in about 200 guests who enjoy trying many different types of foods to get a feel for the quality of our catering.

Events are from 6:00p to 9:00p
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In addition to our four free tastings, we do offer the option of a private tasting. At a private tasting, our Executive Chef will personalize a custom menu for a client. He will personally go shopping for the ingredients and prepare the meal. He will set aside time for the client and make himself available to answer questions and talk through the menu. Private tastings are scheduled according to our chef’s availability and are $50 per person to attend.”

Servers (minimum of one per twenty five guests), Floor Captains (minimum of one per one hundred guests), and Scullery Assistants (minimum of one per one hundred guests) are available at eighteen dollars ($18.50) per hour. Banquet captains (one per event), Scullery Captains (one per event), and Chefs (varies per event) are twenty-five dollars ($25.00) per hour. Bartenders are thirty dollars ($30.00) per hour. Heidi takes pride in her serving staff. They are very professional: Casual or formal attire, or in costume for an additional charge. Your team will do everything to make sure that your event is a success. They will build displays, set tables, put out guest favors and centerpieces, pass Hors D'Oeuvres, and beverages, keep things clean, tend to the needs of your guests, and open up your time to enjoy the affair! After the event, the staff will pack the leftovers, and tear down and clean everything. Staffing should be scheduled to arrive in ample time to have everything in place prior to the arrival of your guests. And allowed enough time to clean up at the end. Gratuity is not included and should be given directly to the Banquet Captain if you are happy with the service provided. Standard gratuity starts at 15% to 20% for good service. Corporate accounts will be pre-billed gratuity for staffed events if direct billing applies. HEC is a Drug free workplace. We drug test to maintain the integrity of our policy.

We accept company checks, Visa, MC and AMEX. Corporate accounts can be set up for regular corporate clients with terms as follows: Minimum guaranteed count is due ten days prior to event date. Final count may be increased but not reduced up to forty-eight hours prior to the event. Final payment is due thirty days from event date. A one and one half- percent (1-1/2%) finance charge will be applied to any events unpaid past thirty days. Cancellations within forty-eight hours of an event are subject to the full cost of the event. All services and equipment are subject to a fifteen percent (15%) operations fee and eight and one tenth percent (8.1%) sales tax. Gratuity will be added to all Staffed Corporate events prior to billing.

A one hundred-dollar deposit is required to hold the date. The deposit is nonrefundable if event is cancelled. Minimum guaranteed count and non-refundable payment is due ten days prior to event date. Final count may be increased but not reduced up to forty eight hours prior to the event. All services and equipment are subject to a fifteen percent (15%) operations fee and eight and one tenth percent (8.1%) sales tax. Gratuity is not included and should be given directly to your staff; if you are completely satisfied with the service.

...started in 1991. As with so many companies, it was an idea long before that. The weekly home meal program was the first to thrive. One busy family led to another; then the first party, the first wedding, and so on. Today, HEIDI'S CATERING AND EVENTS is incorporated with over 11,000 square feet of kitchen, corporate offices, and the rental division in Tempe, Arizona.

Construction started with a state-of-the-art kitchen in October of 1995. Heidi physically did 80% of the work herself with help from family and friends. Since construction was not her area of expertise, it presented her with a challenge. "If you can read, you can learn to do anything, with a little help from Home Depot," Heidi says. "How-to-do-books" and a desire to know everything took a great part in the development of Heidi's success. The kitchen opened officially in April 1996 with a grand opening party: over 200 guests attended. In March 2001, Heidi's expanded by opening its corporate offices and Rental division. In 2004, Heidi purchased an 11,000 square foot building in Tempe and has over 50 employees. Heidi attributes her success to "hard work; as much as it takes, no debt; don't buy until you can afford it, and to have something to do it all for."

Heidi's Home catering is a member of the Ahwatukee, Tempe, and Chandler Chambers, the Better Business Bureau, the Better Wedding Bureau, as well as being an active member in the Women Owned Business Association, Minority Business Owners Association, Entrepreneurial Mothers' Association, and the Small Business Enterprise Association. Heidi also has the honor of being one of the top 100 women in business named by Arizona Woman's Magazine. Heidi's passion is the creative side. The event planning and coordinating side of the business. Heidi does the marketing and continues to oversee most aspects of the business.

Event planning for large scale corporate events, grand openings, breakfast and luncheon meetings, employee celebrations, holiday parties and box lunches. Social events to include house parties, bar/bah mitzvahs, church functions, birthdays, retirement, themed parties, and wedding services include receptions, anniversaries, showers, and bachelor parties. Heidi's also owns a complete division of rental equipment to fully service all your event needs. From tents, tables, chairs, linens, china, glassware, lighting, cooling, heating, floral, entertainment, frivolities, and more.

Unlike most people who venture into the food business, Heidi's passion was not cooking. Her career began as a professional, and single mother of two Heidi has always been a self-motivated, determined, strong woman, with a drive for independence. She majored in marketing/merchandising at SCC, and ASU. Recruited from Plaza Three Academy by Diamond's (now Dillard's), Heidi worked the corporate ladder for seven years in the fashion industry. She left Dillard's to pursue a District Management position. After two more years in retail, Heidi felt it was time for a change. The next three years Heidi spent as "Cupid" directing one of the world's largest dating services. "Until now, that was the most fulfilling job I've ever had," says Heidi. Since 1992, Heidi has worked to build her catering business into the successful event planning/catering company it is today. In the beginning, she had her hand in everything. From jack hammering the floor to laying the pipes for the sinks, as well as the accounting, planning menus, cooking, loading trucks, building props, serving at events, Heidi did whatever it took. In 2004 when it came time to buy a new building, Heidi put on the general contractor hat and presided over the building of her new 11,000 square , when it came time to buy foot, state-of-the-art kitchen, show room and rental warehouse. Today, Heidi’s organization consists of a multifaceted, experienced team of professionals ranging from event planners and designers, and a talented culinary team to over 50 site chefs, food servers, scullery workers, banquet captains, floor captains, bartenders, rental set up crews and drivers. Today things haven’t changed much; Heidi still has her hands in everything. However, after assembling a great team, she can focus on the part she loves--planning events. Don’t be surprised if she answers the phone when you call or shows up at your event to check in.

Born and raised in Arizona, Adam is what you would call a genuine Arizona native through and through. Adam has grown up in the family business, Heidi’s Event’s and Catering since 1992. As a child he washed pots, laid kitchen tiles and peeled potatoes with the best of them. As an avid athlete throughout his youth, Adam has played everything from baseball to wrestling but really found his passion when he was introduced to track and field. In High School, he was recruited nationally for his record breaking Pole Vaults. Adam selected The University of Arizona where he was a successful Vaulter for the University’s track team. He was the team’s go-to guy for statistics. Having an education major required student teaching and working with all ages in addition to assistant coaching the vaulters. In 2006 Adam graduated with a Bachelors Degree of Science with a special emphasis in education. Following Graduation Adam continued to work as a jumps coach for the University of Arizona’s track and field team where he developed his Instructional Motto of “Educate, Motivate, and Communicate”. Adam went on to train a number of professional and amateur athletes at Velocity High performance center in Tucson. In 2008 Adam moved back up to Phoenix and continued to train others at Velocity in Scottsdale. In the fall of 2008 Adam joined the coaching staff at Mesa Community College as a jumps coach where he continued to develop his coaching philosophy. In February 2009 Adam joined the team at Heidi's Events and Catering as the Service Manager. With his extensive background in coaching, teaching and developing athletes, the transformation to Service Coaching was seamless. His motto, "Educate, Motivate and Communicate" has been well incorporated into the 5 star service program that Heidi’s has been known for.

Juan was born in Hermosillo Sonora Mexico, about 5 hours from where he actually grew up here in Phoenix. He attended Marcos de Niza High School. Juan joined the Heidi’s team in September of 2007 as the Assistant to the Director of Operations. Due to his hard work and dedication to the company, he was promoted to his current position of Warehouse Manager in October 2008. Juan is in charge of our warehouse, which is a big job including maintenance of tables, chairs, tableware, linens, catering vehicles, and more. He ensures that each event gets the right type and quantity of equipment. Juan also keeps our equipment in good shape and monitors our inventory. He delivers and sets up rentals for events as well. What Juan loves about his job is meeting new people, the personal touch with our clients, and learning more about the catering industry every day. In his free time he most enjoys spending time with his wife and baby son. He also has fun playing in his band and doing live performances during the summer months.

Drew was born in the small rural town of Dixon, IL. He left the Midwest to study Business at Arizona State University. While attending school, Drew took a job as a server at the formerly named Heidi’s Home Catering. He really loved working with Heidi, and by the end of his college career, he was a key player and responsible for hiring, scheduling and training servers as well as overseeing and coordinating events and operations. Drew graduated from ASU with a degree in Computer Information Systems in 2004, but his real passion was in event planning. He had experience in every aspect of events and catering, except sales. As Heidi’s business grew, her demand for a sales team developed and Drew joined the Heidi’s sales team in June 2005.

Carl Wendt is an award-winning Chef with 24 years of experience. Originally from Chicago, Carl came to Arizona and was the top Honor Student at Scottsdale Community College in Culinary Arts in 1993. He has worked 10 years for Hyatt Corporation in Chicago as a Sous Chef and Catering Chef. Returning to Arizona, Carl worked two years with Troon Golf as Executive Chef and has pursued his passion as an Executive Chef in the catering field at Heidi’s Events and Catering. Carl is drawn to the diversity and creativity that catering allows him. Carl has a strong family background and extends that to each and every guest and event. With Chef Carl's creative use of his skills and attention to detail, your event will delight the most discriminating guest.