Blue Bow Tie Catering
Wedding Caterer
+1 614-954-2281
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Blue Bow Tie Catering serves Central Ohio from 1500 E 17th Ave in Columbus. Its documented offerings include buffet meals, holiday catering, appetizers, boxed lunches, salads, and reheatable Thanksgiving meals, with catering for office events, weddings, birthdays, baby showers, and retirement parties. The business also describes a social-enterprise mission connected to Godman Guild programs.
Blue Bow Tie Catering provides food for Central Ohio events from 1500 E 17th Ave, Columbus, OH 43219.
Its documented offerings include buffet meals for office meetings, corporate events, weddings, birthdays, baby showers, and retirement parties; appetizers such as finger foods, baskets, platters, and sweets; and boxed lunches and salads for office groups ranging from 10 to 300 people.
The website also lists holiday buffet catering and reheatable Thanksgiving meals available for pickup.
The company describes its food as delivered with an artful presentation and offers ordering by phone or online.
Blue Bow Tie Catering is also presented as a social enterprise of the Godman Guild, providing job training and employment for individuals facing barriers to employment while supporting Godman Guild programs serving families throughout Central Ohio.
For an upcoming event, confirm menu availability, guest count, delivery or pickup arrangements, and timing with the team.
Mise en Placebooking facts
- Phone+1 614-954-2281
- Sitebluebowtiecatering.com
- Kitchen base1500 E 17th Ave, Columbus, OH 43219, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Columbus, OH. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.