A Catered Affair
Wedding Caterer
+1 513-827-9022
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
A Catered Affair provides full-service, off-premise catering in Cincinnati for weddings, corporate events, holiday parties, celebrations, meetings, and conferences. Its documented offerings include drop-off catering and menu planning, with menus for occasions such as weddings, corporate breaks, holiday gatherings, box lunches, and pharmaceutical lunches. The business is located on Vine Street.
A Catered Affair provides full-service, off-premise catering in Cincinnati for events of different sizes and formats.
Documented offerings include wedding catering, corporate events, cuisine-specific catering, drop-off catering, and menu planning.
The company lists service for weddings, holiday parties, bar and bat mitzvahs, corporate events, grand openings, picnics, cookouts, box lunches, pharmaceutical lunches, celebrations, meetings, and conferences.
Its menus include options for weddings, corporate breaks, and holiday occasions.
The business is located at 7515 Vine St, Cincinnati, OH 45216, and provides service information through its website and phone number, +1 513-827-9022.
The site also presents venue options across Cincinnati, including Cincinnati East, West, and North, along with Cincinnati parks and Northern Kentucky venues.
Customers planning an event can contact the company to discuss the appropriate menu, delivery or off-premise setup, event location, guest needs, and scheduling details.
Mise en Placebooking facts
- Phone+1 513-827-9022
- Siteacateredaffaircincinnati.com
- Kitchen base7515 Vine St, Cincinnati, OH 45216, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Cincinnati, OH. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.