Edibles Rex Catering
Wedding Caterer
+1 313-922-3000
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Edibles Rex Catering serves Detroit from 5555 Conner St, Suite 1058, with corporate events, weddings, drop-off catering, and staffed events among its documented offerings. Its menus cover full catering, lunch meetings, buffets, strolling suppers, hors d’oeuvres, breakfasts, barbecue, beverages, and school food, with options for regional and international cuisine.
Edibles Rex Catering operates at 5555 Conner St, Suite 1058, Detroit, MI 48213, serving corporate and social gatherings with full-service and drop-off catering.
Its documented event experience includes business breakfasts and luncheons, seminars, graduations, political functions, reunions, weddings, birthdays, picnics, cultural festivals, anniversaries, theme parties, and other social occasions.
The company also provides staffed events, with professional servers and bartenders described among its catering services.
Menu offerings include full catering, lunch meetings, traditional buffets, strolling suppers, hors d’oeuvres, breakfast buffets, barbecue, full-service beverages, and school food.
Edibles Rex states that it can work with regional and international cuisine, customize a menu, or create dishes from family recipes.
The website also identifies 30 years in business and lists weekday hours of 9 a.m. to 5 p.m.
For current menus, event requirements, staffing, delivery arrangements, pricing, and availability, call +1 313-922-3000 or visit ediblesrex.com.
House Notesfrom the kitchen's own page
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0 – let us do the work so you can enjoy! Full service and drop off catering. Professional servers and bartenders. Tempting menus, legendary service and smart value. Let us do the work, so you can enjoy! Full Catering
From their site
Mise en Placebooking facts
- Phone+1 313-922-3000
- Siteediblesrex.com
- Kitchen base5555 Conner St Suite 1058, Detroit, MI 48213, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Detroit, MI. 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.