Compassion Catering LLC
Wedding Caterer
+1 509-934-1106
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Compassion Catering LLC provides catering in Spokane Valley for corporate events, weddings, private dinners, and other gatherings. Its documented focus includes allergy-friendly, vegan, dairy-free, and customized menus, with scratch-made dishes and menu planning. The business is based at 1014 N Pines Rd #120 and offers contact by phone or website for quotes and event details.
Compassion Catering LLC serves events from its listed location at 1014 N Pines Rd #120, Spokane Valley, WA 99216.
Its documented services include corporate events, wedding catering, cuisine-specific catering, and menu planning.
The company website also describes private dinners, customized menus, allergy-friendly culinary options, and scratch-made dishes designed to accommodate varied dietary considerations.
Menu examples include hors d’oeuvres, charcuterie boards, bacon-wrapped dates, slow-smoked brisket, BBQ chicken thighs, jambalaya, cauliflower steaks, roasted carrots, and wedding buffet stations.
The website identifies vegan and dairy-free sauces, dressings, and desserts, along with options intended for gluten intolerance, low-FODMAP diets, allium intolerance, and other listed sensitivities.
Menu modifications may affect cost, and pricing is available by request.
For a specific event, contact the team at +1 509-934-1106 or through its website to confirm the menu, dietary accommodations, guest count, pricing, timing, and service arrangements.
Mise en Placebooking facts
- Phone+1 509-934-1106
- Sitecompassion-catering-llc.com
- Kitchen base1014 N Pines Rd #120, Spokane Valley, WA 99216, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Spokane, WA. 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?
- 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.