Apple Spice Box Lunch Delivery & Catering Minneapolis/St. Paul, MN
Wedding Caterer
+1 612-354-3530
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Apple Spice Box Lunch Delivery & Catering Minneapolis/St. Paul provides boxed lunch delivery and catering from 740 Harding St NE in Minneapolis. Its documented offerings include office and corporate catering, buffet platters, salads, hot meals, dessert trays, and holiday menus, with delivery available up to 20 miles from the location.
Apple Spice Box Lunch Delivery & Catering Minneapolis/St.
Paul serves the Minneapolis–St.
Paul area from 740 Harding St NE, Suite B, in Minneapolis.
Its offerings include boxed lunch delivery, office catering, corporate catering, and staffed event service.
The location describes freshly baked bread, meats and cheeses, vegetables, soups, salads, bakery treats, sandwich buffet platters, fruit and vegetable trays, hot meals, desserts, and holiday menu selections.
Delivery can be scheduled for breakfast, lunch, or dinner, and the location states that delivery is free up to 20 miles.
Customers can also order boxed lunches for groups ranging from a few employees to thousands of guests.
For business meetings, office events, or larger gatherings, contact the Minneapolis location at +1 612-354-3530 to confirm menu choices, delivery timing, guest count, special requests, and event-day arrangements.
Mise en Placebooking facts
- Phone+1 612-354-3530
- Siteapplespice.com
- Kitchen base740 Harding St NE Suite B, Minneapolis, MN 55413, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Minneapolis, MN. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.