Glory House Catering & Event Bistro
Wedding Caterer
+1 972-259-1123
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Glory House Catering & Event Bistro provides delivery or pickup catering, full-service private event services, and private functions at its Bistro in Irving. Its offerings include appetizers, entrees, breakfast, brunch, desserts, hors d’oeuvres, salads, drinks, buffet service, tray service, and individual packaging. The Bistro hosts private events for up to 80 guests.
Glory House Catering & Event Bistro combines delivery catering, pickup service, full-service private events, and an on-site Bistro venue in Irving.
Catering can be delivered to a business, home, or venue, with menu offerings that include appetizers, entrees, breakfast, brunch, and desserts.
Customers can choose tray service, buffet-style setup, or individual packaging depending on the event format and serving needs.
For private events, Glory House offers full-service support at a home, business, venue, or the Bistro.
The website describes options including hors d’oeuvres, salads, entrees, desserts, drinks, professional service staff, china, linen, centerpieces, and itinerary creation.
Additional options include bar setup, on-site ceremonies, event coordination, and projector setup.
The Bistro is a modern rustic private-event venue with a maximum capacity of 80 guests, while larger come-and-go events may be accommodated.
The business is located at 109 South Main Street, Irving, TX 75060, and can be reached at +1 972-259-1123.
Mise en Placebooking facts
- Phone+1 972-259-1123
- Sitegloryhousecatering.com
- Kitchen base109 S Main St, Irving, TX 75060, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Arlington, TX. 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.