EVE Catering
Wedding Caterer
+1 813-922-2917
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
EVE Catering provides event food service from 3311 W Cypress St in Tampa, Florida. Its documented offerings include corporate events, wedding catering, and cuisine-specific catering for occasions ranging from casual gatherings and intimate affairs to larger celebrations. The company also describes culinary planning tailored to an event’s needs and budget. Call or visit the website to discuss menus and arrangements.
EVE Catering serves Tampa from 3311 W Cypress St and offers catering for corporate events, weddings, and cuisine-specific occasions.
The company describes its work as suitable for casual gatherings, lavish weddings, corporate events, and intimate affairs, giving customers several event formats to consider when planning food service.
Its documented focus is on creating menus and event experiences tailored to the culinary needs and budget of each occasion.
The business identifies more than 25 years of culinary excellence in its company description and provides direct contact by phone at +1 813-922-2917.
Customers planning a business function, wedding reception, or private celebration can contact EVE Catering to discuss the event, desired cuisine, budget, and other planning details.
Confirm the current menu options, scheduling requirements, and arrangements for the specific venue and event before making final plans.
House Notesfrom the kitchen's own page
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30 years of hospitality and culinary experience. His style can be described as authentic Italian and French with a slight Southern influence and other parts of the world. Chef Holland is a 1996 graduate of Johnson
From their site
Mise en Placebooking facts
- Phone+1 813-922-2917
- Siteevecateringtampa.com
- Kitchen base3311 W Cypress St, Tampa, FL 33607, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tampa, 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.