Garnish
Wedding Caterer
+1 804-262-5787
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Garnish provides full-service catering and event production in Richmond, Virginia, for weddings, corporate gatherings, and social events. Its documented offerings include custom menu planning, cuisine-specific menus, drop-off catering, staffed events, bag lunches, and plattered lunches. The team can support event planning through execution and can be reached by phone or through its website.
Garnish provides full-service catering and event production in Richmond, Virginia, with documented support for weddings, corporate events, and social occasions.
Its team works with clients to create menus suited to their taste, budget, and style, and the website describes planning assistance that can continue through event execution.
This makes the company relevant for hosts seeking both food service and broader event coordination.
Available offerings include cuisine-specific catering, drop-off service, staffed events, menu planning, bag lunches, and plattered lunches.
Garnish also highlights locally sourced produce and fresh ingredients as part of its food approach.
The company lists its Richmond location at 8574 Sanford Drive, Henrico, VA 23228, and provides phone contact at 804-262-5787.
Event organizers can contact Garnish to discuss the event type, menu format, guest needs, staffing, and scheduling details.
Mise en Placebooking facts
- Phone+1 804-262-5787
- Sitegarnishrva.com
- Kitchen base8574 Sanford Dr, Richmond, VA 23228, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Richmond, VA. 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.