Creative Catering by Molly
Wedding Caterer
+1 651-486-0700
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Creative Catering by Molly serves Saint Paul and Minneapolis with catering for corporate events, weddings, holiday parties, meetings, open houses, family celebrations, and other special occasions. Menus include breakfast items, salads, soups, hors d’oeuvres, entrees, sides, desserts, and themed selections such as Italian and Mexican cuisine.
Creative Catering by Molly provides catering and event planning from its office and kitchen at 477 Little Canada Rd E in Little Canada, serving Saint Paul and Minneapolis.
Its offerings cover corporate meetings, open houses, holiday parties, weddings, memorials, graduations, family celebrations, and other special occasions.
Menus include breakfast sandwiches, salads and soups, hors d’oeuvres, entrees, sides, desserts, beverages, and special themes such as Italian and Mexican selections.
The company describes event formats ranging from finger foods and sit-down dinners to international buffets.
Its corporate catering service is intended for business meetings, open houses, and holiday parties, while event planning can include coordination of décor, entertainment, and food.
The website also presents a menu-planning approach based on homemade recipes and customized requests.
Call 651-486-0700 or visit the website to discuss the event type, desired menu, planning needs, and current arrangements.
Mise en Placebooking facts
- Phone+1 651-486-0700
- Sitecreativecateringbymolly.com
- Kitchen base477 Little Canada Rd E, Little Canada, MN 55117, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in St. Paul, MN. 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.