Crave Catering
Wedding Caterer
+1 512-828-5797
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Crave Catering serves Austin with corporate event catering, wedding catering, staffed events, and menu planning. Its services also include lunch catering, hors d’oeuvres, and breakfast catering. The company develops custom menus around details such as guest count, budget, theme, and personal preferences, with service based at 14611 Burnet Rd Suite 105.
Crave Catering creates custom food and event experiences for weddings, corporate gatherings, and social occasions in the Austin area.
Its documented offerings include corporate events, wedding catering, staffed events, menu planning, lunch catering, hors d’oeuvres, and breakfast catering.
The company describes an event-planning process that begins with learning a client’s preferences, then develops a proposal and custom menu around guest count, budget, theme ideas, and other event details.
For weddings, Crave Catering discusses incorporating personal touches such as a family recipe into the menu.
For corporate events, its services can include interactive food displays designed to encourage guest interaction.
The company also provides a tasting as part of its booking process.
Crave Catering is located at 14611 Burnet Rd Suite 105, Austin, TX 78728, and can be contacted at +1 512-828-5797 or through its website.
Event organizers can confirm current menu options, staffing arrangements, scheduling, and pricing directly for their specific occasion.
House Notesfrom the kitchen's own page
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From their site
Mise en Placebooking facts
- Phone+1 512-828-5797
- Sitecrave-catering.com
- Kitchen base14611 Burnet Rd Suite 105, Austin, TX 78728, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Austin, TX. 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.