Wedding Catering Miami Dade

South Florida wedding catering is priced per person and can vary depending on the type of cuisine you select and the level of service you need on your special day. Of course, multi-course plated meals and luxurious custom menus will come at a higher price point, but traditional buffet or family-style packages give you a beautiful, high-value base. This base pricing normally includes culinary preparation and core service, but not standard industry service fees and municipal sales taxes. We believe in full price transparency and do everything we can to help you avoid any nasty surprises in your final bill. Your final quote will be based on the complexity of the menu, styles of bar service, and the exact number of employees required for your specific location in Miami-Dade, Broward and Palm Beach counties. We always recommend including the cost of regular service, administrative taxes and the rental of necessary equipment in your overall wedding budget.

It’s best to book your caterer nine to twelve months in advance during Miami’s busiest wedding season from December to April. Popular weekends and iconic dates book up fast, often a year in advance. If you’re planning a destination wedding from a state like New York or Illinois, early reservations are even more critical to help facilitate virtual tastings and logistical planning. If we had four to six months’ notice then we could potentially do smaller, more exclusive events or micro-weddings. Pro Tip: Once you have your venue secured, book your date with a deposit so you can lock in current rates.

Plated service is the most controlled of all of the aesthetic options. Plated service is the formal, multi-course meal where each guest is served individually. Buffet service is a more communal approach where patrons help themselves from a well chosen assortment. More menu diversity is possible. Family-style service offers each table large platters of food, a cross between the warmth of a shared home and the formality of a sitting meal. Staffing requirements and costs differ by style. Practical advice: Opt for plated service for formal black-tie parties and stations or a buffet for lively social receptions like those with a “La Hora Loca.”

Our core area of expertise is Miami-Dade County, but we also very often have clients in Broward and Palm Beach Counties. We know the logistics of Boca Raton, Fort Lauderdale, Coral Gables and South Beach are unique. From a high-rise in Brickell to a waterfront estate in Coconut Grove, our transport teams are ready for the local infrastructure for your event. We handle all the details, including local venue rules and city-specific permits. Practical advice: If your facility is remote or has limited access, please let us know when you first meet us so we can arrange the delivery route.

In fact, dietary inclusion is at the core of our goal as a modern-day Miami wedding caterer. We believe kosher-style, vegan and gluten-free food should be as elegant as our main dishes. We label all allergens properly and our staff is aware of the contents of every meal to keep our guests safe. If you want a few specialty dishes or an all-plant-based menu, our chefs create inclusive dining experiences that don’t sacrifice flavor. Good tip: Collect the dietary requirements of your guests through your invites and provide us with a final count no less than 14 days before the wedding.

As a " full-service " provider we can fulfill all your rental needs including tables, chairs and specialty linens such as lace cloths or Italian cutwork. We collaborate with trusted partners so that every aesthetic detail reflects the quality of our meals. One provider taking care of these parts ensures your reception is assembled well and simplifies logistics. We also do the set up and tear down of these items. Practical tip: If you're working in a 'blank canvas' or tented space, the best way to avoid coordination issues is to hire a caterer who takes care of rentals.

Yes, we have full liability insurance (usually $1 million or more) and all the Florida state catering licenses needed. Most professional venues in Miami-Dade, like Vizcaya or Deering Estate, will require this paperwork before letting a caterer on property. We also have the licenses to host temporary events and serve alcohol. Your venue manager can request Certificates of Insurance (COI) and we’d be happy to provide them. Practical advice: If you want to protect yourself from personal liability in case of an accident, never use a caterer without first checking their license and insurance.

A tasting is one of the most important steps in the planning process. It gives you an opportunity to lock in your catering menus and see first hand our style of presentation. Once we have given you a quote and confirmed our availability for your date, we can arrange a time for you to taste a selection of hors d’oeuvres and main courses. Now it’s time to start talking portion sizes, plating aesthetics and flavor balances. We can often arrange virtual consultations or quick weekend visits for couples planning destination weddings. Practical tip: Schedule your tasting six to nine months before your wedding, giving you time to make changes to menus and stationary.