Egghead Catering & Event
Wedding Caterer
+1 808-728-8808
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Egghead Catering & Event provides catering in Honolulu and across Oahu for weddings, corporate events, office meetings, family gatherings, baby showers, and birthdays. Clients can choose set menus, mix and match items, request custom menus, arrange delivery, coordinate event details, and rent food warmers or thermal coffee dispensers.
Egghead Catering & Event offers catering for weddings, corporate events, office meetings, family gatherings, baby showers, and birthday celebrations in Honolulu and across Oahu.
Customers can select from set menu options or mix and match items, while the menu customization service supports a more personalized arrangement for larger events.
A catering coordination specialist is available to work through event needs and planning details.
The business also provides catering delivery, with food delivered ready to serve, and offers equipment rentals including food warmers and thermal coffee dispensers.
Its catering order form covers the event date, pickup or delivery time, delivery address, guest total, and requested menu items.
Egghead Catering & Event is located at 1210 Dillingham Blvd #8, Honolulu, HI 96817.
For menu choices, delivery arrangements, equipment needs, or event coordination, contact the business at +1 808-728-8808.
Mise en Placebooking facts
- Phone+1 808-728-8808
- Siteeggheadhonolulu.com
- Kitchen base1210 Dillingham Blvd #8, Honolulu, HI 96817, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Honolulu, HI. 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.