Cru Catering
Wedding Caterer
+1 843-534-2433
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Cru Catering serves the Charleston area with customized catering for weddings, corporate events, parties, and special occasions. Its documented offerings include cuisine-specific menus, corporate lunches and meetings, and event food service for gatherings ranging from intimate dinners to formal celebrations. Contact the team by phone or through its website to discuss menus and event details.
Cru Catering provides full-service, customized catering for weddings, parties, corporate events, and special occasions in the Charleston area.
Its documented offerings include cuisine-specific catering as well as food service for corporate lunches, meetings, and office events.
The company’s website describes experience with events of varied sizes, from intimate dinners at home and holiday office parties to formal weddings with more than 1,000 guests.
Menus can be customized for the occasion, and the company notes that its team handles special requests while preparing fresh ingredients on-site.
This makes Cru Catering relevant for hosts planning a wedding reception, private celebration, business gathering, or event centered on a particular cuisine.
The business is associated with Charleston, South Carolina, and can be reached at +1 843-534-2433 or through crucatering.com to discuss event needs, menu preferences, timing, and availability.
Mise en Placebooking facts
- Phone+1 843-534-2433
- Sitecrucatering.com
- Kitchen base1784 Harmon St, North Charleston, SC 29405, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charleston, SC. 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.