Blended Trio
Cuisine-Specific Caterer
+1 904-206-7405
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Blended Trio is a Jacksonville caterer specializing in Caribbean fusion cuisine, combining American, Italian, and Caribbean influences. The business offers cuisine-specific catering, drop-off service, and staffed events, with food options ranging from party appetizers to five-course meals. It is located at 1850 Emerson St and serves Jacksonville and other Florida markets.
Blended Trio provides cuisine-specific catering in Jacksonville, with a documented focus on Caribbean fusion cuisine.
Its food approach combines American, Italian, and Caribbean influences, allowing events to include different combinations of those culinary traditions.
The company describes offerings that can range from simple party appetizers to five-course meals, making the service suitable for gatherings with different menu sizes and formats.
The business also offers drop-off catering and staffed events.
Blended Trio is located at 1850 Emerson St, Jacksonville, FL 32207, United States, and can be contacted at +1 904-206-7405 or through its website.
Its listed service context includes corporate lunches, meetings, office events, wedding receptions, private celebrations, and cuisine-specific event menus.
For planning, confirm the requested menu combination, whether delivery or event staffing is needed, guest count, and the service timing for the Jacksonville location.
Voices at Tablecustomer mentions
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OUR PRODUCTS We specialize in Caribbean fusion cuisine, choosing the best from American, Italian, and Caribbean cuisines. We can provide any combination, from simple party appetizers to five-course meals. We're happy
From a customer
Mise en Placebooking facts
- Phone+1 904-206-7405
- Siteblendedtrio.com
- Kitchen base1850 Emerson St, Jacksonville, FL 32207, United States
- SpecialtyCuisine-Specific Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Jacksonville, FL. 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 server-to-guest ratio you staff at, and is bar service an additional package?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.