A Catered Affair
Wedding Caterer
+1 615-321-2394
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
A Catered Affair serves Nashville-area events from its kitchen at 8061 Murfreesboro Rd in Lebanon, Tennessee. Its documented offerings include wedding catering, corporate events, private events, cuisine-focused menus, and menu planning. Prospective clients can request sample menus, pricing, and next steps while discussing guest count, service logistics, and budget for their event.
Planning a wedding, corporate gathering, or private celebration in the Nashville area can begin with A Catered Affair at 8061 Murfreesboro Rd, Lebanon, TN 37090.
The company’s documented offerings include wedding catering, corporate events, private events, cuisine-specific catering, and menu planning.
Its contact page invites clients to share event details and request sample menus with pricing as a starting point for planning.
A Catered Affair describes an event-planning process that begins with a conversation about the occasion, guest count, and priorities.
From there, the team prepares a proposal and refines the menu, service, logistics, and budget with the client.
This structure can support couples organizing a reception, companies arranging a meeting or office event, and hosts seeking a more tailored menu for a private gathering.
Contact the business directly to confirm current availability, event minimums, menu options, staffing, delivery arrangements, and cancellation terms for the specific date and location.
Mise en Placebooking facts
- Phone+1 615-321-2394
- Siteacateredaffair.net
- Kitchen base8061 Murfreesboro Rd, Lebanon, TN 37090, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Nashville, TN. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.