Des Moines, IA · ZIP 50309

Bash Events & Catering

Wedding Caterer

+1 515-330-2848

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Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus not verified
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Bash Events & Catering serves Des Moines from 1312 Locust St #101, with catering options documented for corporate events, weddings, and staffed events. The business also presents events, weddings, corporate functions, special occasions, and catering through its website. Call 515-330-2848 or visit the website to discuss event details, availability, and pricing.

Bash Events & Catering serves Des Moines from 1312 Locust St #101, Des Moines, IA 50309.

Its documented catering focus includes corporate events, wedding catering, and staffed events, giving organizers a starting point for business gatherings, wedding celebrations, and occasions that require event-day service.

The business website also identifies events, weddings, corporate functions, special occasions, and catering among its areas of focus.

Corporate lunches, meetings, office events, wedding receptions, and private celebrations may involve different planning needs, including guest count, timing, venue access, staffing expectations, and the type of food service required.

Bash Events & Catering can be contacted at 515-330-2848 or through bashdsm.com to discuss the specific event, requested services, scheduling, and pricing.

Confirm which services are available for the chosen date and venue, along with any staffing, delivery, setup, or cancellation terms that apply.

Mise en Placebooking facts

Phone+1 515-330-2848
Sitebashdsm.com
Kitchen base1312 Locust St #101, Des Moines, IA 50309, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Des Moines, IA. 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.