A national directory of catering kitchens
Cater PGH mark Cater PGH Party & Gathering Hub
October 13, 2026
Minneapolis, MN · ZIP 55413

Food Gallery Catering

Wedding Caterer

+1 612-547-8398

Call kitchen Open site View on map
Standalone profile
Food Gallery Catering

The Menuevents on the kitchen's roster

Standing Servicepractice overview

Food Gallery Catering serves Minneapolis with catering for weddings, corporate events, celebrations, and convenient on-the-go orders. Its offerings include passed appetizers, full-service feasts, box lunches, platters, company parties, grazing platters, dips, salads, and other seasonal selections available for local delivery or pickup. The business is located on East Hennepin Avenue.

Food Gallery Catering brings together wedding catering, corporate event food, social gatherings, and seasonal on-the-go options in Minneapolis.

For weddings and celebrations, its documented offerings range from passed appetizers to full-service feasts, with menus designed to shape the tone of the event.

Corporate clients can arrange box lunches, platters, and company parties, while social hosts can order grazing platters, dips, salads, and other seasonal selections.

The business is located at 2010 E Hennepin Ave Suite 7-101 in Minneapolis.

Its Gallery-On-The-Go service offers local delivery or pickup, providing an option for hosts who want a simpler way to organize food.

The website also presents menus, guides, venue information, and recommended vendors for event planning.

Contact Food Gallery Catering at +1 612-547-8398 or through its website to discuss menus, event details, delivery or pickup arrangements, and scheduling.

Mise en Placebooking facts

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Minneapolis, MN. 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

  1. What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
  2. How far in advance do weddings book up, and is a tasting offered before the contract is signed?
  3. For drop-off, do you supply chafers and serving spoons, or does that come from us?
  4. What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
  5. 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.

Other Kitchensnearby in Minneapolis