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Cater PGH mark Cater PGH Party & Gathering Hub
May 11, 2026
Columbia, SC · ZIP 29223

Celeb Studio and Gourmet Graze Catering

Wedding Caterer

+1 803-665-5262

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Limited record · confirm by phone
Celeb Studio and Gourmet Graze Catering

This caterer is on the directory but with thinner public evidence than a full profile. Call before relying on event-type, headcount, or staffing capability — what is here may not capture what the kitchen actually offers, or could overstate it. Ask to see a sample menu, a current health-department permit, and a certificate of insurance before signing.

The Menuevents on the kitchen's roster

Standing Servicepractice overview

Celeb Studio and Gourmet Graze Catering is a wedding caterer in Columbia covering corporate events and office catering, plus wedding receptions and cuisine-specific menus.

Celeb Studio and Gourmet Graze Catering handles wedding catering and reception service in Columbia, SC.

Corporate event catering — office lunches, conference meals, board breakfasts, holiday parties — is part of the offering, with package pricing usually scaled to headcount.

Wedding reception catering is on the menu, including plated dinners, buffets, and family-style service depending on the venue and guest count.

Cuisine-specific menus are available — useful when an event calls for a regional cuisine, dietary tradition, or chef-led tasting.

Staffed-event service is available, with servers, bartenders, and event captains brought in for plated dinners and bar-service receptions.

Custom menu planning happens before the event — typically a tasting, dietary review, and final menu sign-off two to four weeks before service.

Mise en Placebooking facts

Regional Practicepermits & service customs in this region

In the South — TX, FL, GA, SC, NC, VA, TN, AL, MS, LA, AR, OK, WV, KY — state-level licensing is light but county-level health permits are heavy. Outdoor and tent events are common but require a Temporary Food Service permit in most counties. New Orleans has unique catering rules around alcohol permits and French Quarter delivery restrictions. Ask whether the kitchen is a dedicated BBQ caterer or a generalist that simply adds BBQ to the menu — the equipment and hauling logistics differ.

Consider Before You Callfive questions to bring to the booking

  1. What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
  2. Do you carry a current health-department permit and a certificate of insurance the venue can request?
  3. 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?
Most catering is priced per-person ("per-head") for a fixed package: appetizers and main and dessert and non-alcoholic drinks. Service staff, rentals, and the bar are usually separate line items. À-la-carte and weight-based ("market price") pricing is common at high-end and cuisine-specific kitchens. Confirm whether tax, service charge, and gratuity are inside the per-head number before signing.
How far ahead should the kitchen be booked?
Wedding caterers typically book six to twelve months ahead for prime spring–summer dates. Corporate events book two to four weeks ahead, sometimes shorter. Drop-off catering for office events can be twenty-four to seventy-two hours. Last-minute bookings limit the menu, since the kitchen has to source from what is already in their order rotation.
Drop-off versus full-service — what is the practical difference?
Drop-off means the kitchen delivers food (hot or cold) and leaves — no servers, no bar, no on-site staff. Full-service brings servers, bartenders, an event captain, and sometimes rentals (linens, glassware, china). Full-service typically costs thirty to sixty percent more than drop-off for the same food.
How is the menu tasting handled?
Most full-service caterers offer a tasting before the contract is signed (sometimes free, sometimes a credit-on-booking fee). The tasting is a curated four to six dish version of the proposed menu. Bring the decision-makers and write notes on each dish; the tasting is to lock in the menu, not redesign it from scratch.
What is the difference between a wedding caterer and a regular caterer?
A wedding caterer specializes in reception dining at scale — typically fifty to three hundred guests with a fixed timeline (cocktail hour, plated dinner, dessert station). Wedding caterers often have venue partnerships, contracts written for wedding contingencies, and staff trained for the wedding-day flow. A regular ("event") caterer covers a broader range of events but may not be staffed for the long, multi-stage flow a wedding needs.
Tipping and service charges — how do they work?
Service charge (typically eighteen to twenty-two percent) is added by the caterer to cover front-of-house labor; it is not a tip — it goes to the company. If the contract says "service charge" not "gratuity," a separate tip for the captain, servers, and bartenders is appropriate. Standard tipping for catering staff is ten to twenty percent of the food bill, distributed among the team.

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