Corpus Christi, TX · ZIP 78404

Bernard's Catering Company

Wedding Caterer

+1 361-215-1927

Call kitchen Open site View on map

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 not verified
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Bernard's Catering Company serves the greater Corpus Christi, Texas area with office lunches, full-service special events, weddings, drop-off catering, and private or commercial aviation catering. Its kitchen prepares home-cooked meals for delivery, setup, or service at homes, offices, event spaces, and aviation locations.

Bernard's Catering Company operates from 1604 S Staples St, #102, in Corpus Christi, Texas, and serves the greater Corpus Christi area.

The company’s documented offerings include small to large office lunches delivered and set up at the customer’s location, full-service special events, weddings, drop-off catering, and private or commercial aviation catering.

Its menu coverage includes breakfast, lunch, dinner, and other event meal needs.

The business describes its food as home-cooked meals prepared from its kitchen for homes, offices, event spaces, and aviation settings.

Bernard's Catering Company has been serving the Corpus Christi area since 2017, and its owner and operator, Brad Padgett, is described as having more than 40 years of experience in the food and hospitality industry.

Customers can call +1 361-215-1927 or visit the website to discuss event format, delivery and setup, menu selection, timing, and current arrangements.

Mise en Placebooking facts

Phone+1 361-215-1927
Sitebernardscateringcc.com
Kitchen base1604 S Staples St Ste. #102, Corpus Christi, TX 78404, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Corpus Christi, TX. 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 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?
How many courses or stations are within the per-head package, and what counts as an upgrade?

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.