Edible Art
Wedding Caterer
+1 417-855-2099
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Edible Art provides customized catering and charcuterie in Springfield, Missouri. Its offerings include boxes, boards, and tablescapes for events of different sizes, along with wedding catering and corporate events. The shop also offers lunch and dinner items, pickup, and Springfield-area delivery. Visit the business at 3167 W Republic Rd or contact the team for event details.
Edible Art brings together customized catering, charcuterie, and a shop filled with food and gift items at 3167 W Republic Rd in Springfield.
Its catering options include boxes, boards, and tablescapes designed for events of different sizes, with the business describing its work as customized culinary offerings that are intended to look as appealing as they taste.
The shop also serves lunch and dinner and features items such as its Dubai Strawberry Cup and Dubai Chocolate bar.
For celebrations, Edible Art documents wedding catering and corporate events, and it also mentions birthdays, baby showers, and other social gatherings.
Customers can choose pickup or request delivery in the Springfield area for a stated $10 delivery charge.
Orders and event questions can be directed to the business by phone at +1 417-855-2099 or through its website.
For a specific event, confirm menu options, quantity, timing, and whether the requested boxes, boards, or tablescape can be prepared for the occasion.
Mise en Placebooking facts
- Phone+1 417-855-2099
- Siteedibleartmo.com
- Kitchen base3167 W Republic Rd, Springfield, MO 65807, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Springfield, 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?
- 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.