CBK Catering & Events
Wedding Caterer
+1 813-699-3060
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based at 4108 Gunn Hwy in Tampa, CBK Catering & Events provides catering for corporate events, weddings, staffed events, menu planning, and private parties. Its website presents a Tampa Bay catering and events business focused on chef-driven experiences. Customers can contact the company by phone or website to discuss menus, staffing, event details, and scheduling.
CBK Catering & Events serves Tampa-area customers with catering and event services for corporate gatherings, weddings, staffed events, menu planning, and private parties.
The company’s website describes its work as Tampa Bay catering and events, with a focus on chef-driven experiences designed to bring people together for meaningful occasions.
Its documented offerings provide a starting point for planning office events, wedding celebrations, and other private functions.
The business is located at 4108 Gunn Hwy, Tampa, FL 33618, United States, and can be reached at +1 813-699-3060 or through its website.
Event planning conversations can cover the menu direction, staffing needs, guest experience, and timing for the occasion.
The website also presents examples involving weddings, boxed lunches, signature cocktails, grazing tables, and event rentals, giving prospective clients several service concepts to discuss when shaping a custom event.
Mise en Placebooking facts
- Phone+1 813-699-3060
- Sitecbktampa.com
- Kitchen base4108 Gunn Hwy, Tampa, FL 33618, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tampa, 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 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.