Dade County Food Group LLC
Wedding Caterer
+1 305-965-7764
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Miami at 19151 SW 108th Ave Suite 27, Dade County Food Group LLC provides catering for corporate events, weddings, private celebrations, and cuisine-focused occasions. Its offerings include plated dinners, buffets, food stations, and full bar service, with menus described as globally inspired and made with local, seasonal ingredients. Call or visit the website to discuss event details.
Dade County Food Group LLC provides catering from its Miami location at 19151 SW 108th Ave Suite 27, serving corporate events, weddings, private celebrations, and other cuisine-focused occasions.
The company describes its menus as globally inspired and made with local, seasonal ingredients, giving clients options for varied event styles and guest preferences.
Its documented offerings include plated dinners, buffet menus, food stations, and full bar service.
The business also states that it caters across Miami-Dade, Broward, Palm Beach, and Monroe Counties, supporting events such as beachfront weddings and business luncheons.
Dade County Food Group LLC lists service availability by phone at +1 305-965-7764 and through its website.
Event organizers can contact the company to confirm menu options, event requirements, availability, pricing, and the details of delivery or on-site service for a specific occasion.
Mise en Placebooking facts
- Phone+1 305-965-7764
- Sitedadecountyfoodgroup.com
- Kitchen base19151 SW 108th Ave Suite 27, Miami, FL 33157, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Miami, FL. 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.