Go Concessions - Food Trucks & Event Catering
Wedding Caterer
+1 651-204-9138
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Oakdale and serving the Twin Cities metro area, Go Concessions offers mobile food truck catering for corporate events, weddings, graduations, and other celebrations. Its food concepts include GoBBQ, State Fair Cookie Company, and Street Eats Grill, giving event hosts options ranging from barbecue and tacos to cookies, lemonade, and flexible menu offerings.
Go Concessions brings a multi-brand food truck operation to events across the Twin Cities metro area.
The company’s documented offerings include catering for corporate events, weddings, graduations, and other celebrations, with cuisine-specific options built around its food concepts.
GoBBQ features barbecue and tacos, State Fair Cookie Company offers hot chocolate chip cookies and fresh-squeezed lemonade, and Street Eats Grill provides a flexible menu food truck option.
The business is located at 680 Hale Ave N STE 130 in Oakdale, Minnesota, and can be reached at +1 651-204-9138 or through its website.
Its event catering format may suit hosts planning office gatherings, wedding receptions, graduation parties, or other occasions that call for on-site food service.
Event organizers can contact Go Concessions to confirm available menus, scheduling, event requirements, and current pricing for a specific occasion.
Mise en Placebooking facts
- Phone+1 651-204-9138
- Sitegoconcessions.com
- Kitchen base680 Hale Ave N STE 130, Oakdale, MN 55128, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in St. Paul, 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
- 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.