Autumn's Catering & Cafe
Wedding Caterer
+1 804-591-6191
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Autumn's Catering & Cafe serves Richmond from 6802 Paragon Pl # 105, offering catering for corporate events, weddings, and cuisine-specific occasions. Its documented services also include staffed events and menu planning. The business provides a phone number and website for discussing event needs, menu direction, scheduling, and current pricing.
Autumn's Catering & Cafe supports event food service in Richmond from 6802 Paragon Pl # 105, Richmond, VA 23230.
Its documented offerings include corporate events, wedding catering, cuisine-specific catering, staffed events, and menu planning.
That combination can suit office gatherings, wedding receptions, private celebrations, and occasions that require a more tailored menu or on-site event support.
Event planners can contact the business at +1 804-591-6191 or visit autumnscatering.com to discuss the occasion, preferred cuisine, guest needs, timing, and service format.
Menu planning is part of the documented offering, while staffed events indicate that some bookings may involve personnel supporting the event itself.
Customers arranging service should confirm current menu options, availability, pricing, staffing details, event minimums, and any dietary accommodations directly with the business.
Autumn's Catering & Cafe also lists service coverage connected with Richmond, Arlington, Norfolk, and Virginia Beach, though specific event arrangements should be confirmed before booking.
Mise en Placebooking facts
- Phone+1 804-591-6191
- Siteautumnscatering.com
- Kitchen base6802 Paragon Pl # 105, Richmond, VA 23230, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Richmond, VA. 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.