Dutzel's Catering & Events
Wedding Caterer
+1 816-323-0716
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Dutzel's Catering & Events serves the Kansas City area from Independence, Missouri, with catering for weddings, corporate breakfasts and lunches, boxed meals, and special events. The company also documents menu planning, event staffing, tableware rentals, and other rental options. Contact the team for current menus, event availability, pricing, and planning details.
Dutzel's Catering & Events offers catering for weddings, corporate breakfasts, corporate lunches, boxed meals, and special events.
Its documented service options include wedding menus, corporate meal planning, unique event experiences, event staffing, and tableware rentals.
The company also provides rentals as part of its event-services offering, allowing customers to discuss food and event-related needs with one provider.
Dutzel's Catering & Events is located at 909 West 23rd St S, Independence, MO 64055, serving the Kansas City context identified for this business.
Customers can call or text 816-323-0716 or visit the company website to ask about menus, event formats, rentals, and scheduling.
The website also identifies the business as the 2024 Caterer of the Year at the Kansas City Wedding Vendor Choice Awards and notes its nomination as a finalist for the 2024 LGBTBE Certified Business of the Year.
Confirm current availability, menu selections, staffing, rental inventory, and event terms when requesting service.
Mise en Placebooking facts
- Phone+1 816-323-0716
- Sitedutzelscatering.com
- Kitchen base909 West 23rd St S, Independence, MO 64055, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Kansas City, MO. 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.