Crushed Ice Catering
Wedding Caterer
+1 502-589-4700
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Crushed Ice Catering serves Louisville from 217 E Main St #102, offering catering for weddings, corporate events, and cuisine-specific menus. Its website describes seasonally inspired, custom-crafted menus, including plated dinners, food stations, and bar service. Customers can contact the business at +1 502-589-4700 or through its website to discuss event details.
Crushed Ice Catering provides event food service from 217 E Main St #102 in Louisville, Kentucky.
Its documented offerings include wedding catering, corporate events, and cuisine-specific catering for celebrations, business gatherings, and other occasions.
The company describes seasonally inspired menus that are custom crafted for each event, with options such as elegant plated dinners, food stations, and creative bar service.
The company website identifies Louisville as its home base and presents its work as a combination of menu design and event service.
It also notes catering for weddings, corporate events, and celebrations of different kinds.
Customers planning an event can contact Crushed Ice Catering at +1 502-589-4700 or through crushedicecatering.com to discuss the occasion, menu direction, scheduling, and service details.
Because the right format can vary between a reception, office gathering, or private celebration, prospective customers should confirm availability, menu options, delivery or staffing arrangements, pricing, and event-day coordination directly.
Mise en Placebooking facts
- Phone+1 502-589-4700
- Sitecrushedicecatering.com
- Kitchen base217 E Main St #102, Louisville, KY 40202, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Louisville, KY. 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.