Greensboro, NC · ZIP 27265

Giannos Catering & Special Events

Wedding Caterer

+1 336-895-2916

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events not verified
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Giannos Catering & Special Events provides wood-fired catering in High Point, NC, for weddings, corporate events, private dinners, birthdays, graduations, pop-ups, and other gatherings. Its Italian-American menu includes pizzas, pastas, appetizers, salads, desserts, and vegan and gluten-free options, with an event setup designed around an oven-to-table experience.

Giannos Catering & Special Events brings wood-fired catering to weddings, corporate events, private dinners, birthdays, graduations, pop-ups, and other gatherings in the High Point area.

Located at 1124 Eastchester Drive in High Point, NC, the business presents an oven-to-table experience built around an on-site wood-fired setup, prep tables, linens, and a serving station.

Rental and upgrade options can be discussed for specific events.

The menu draws on Italian-American traditions and includes appetizers, salads, wood-fired pizzas, pastas, garlic knot sliders, and house-made desserts.

Vegan and gluten-free options are available, while proteins and sauces can be customized for pasta dishes.

Event planners can contact the business to discuss dates, headcount, menu preferences, and the event vision.

Travel depends on availability and logistics, with travel fees based on distance and timing, so those details should be confirmed when requesting a quote.

Mise en Placebooking facts

Phone+1 336-895-2916
Sitegiannoscatering.com
Kitchen base1124 Eastchester Dr, High Point, NC 27265, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Greensboro, NC. 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.