Goodrich Gourmet Catering Company
Wedding Caterer
+1 757-424-2424
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Goodrich Gourmet Catering Company provides catering for weddings, corporate functions, special celebrations, and cuisine-focused events in Virginia Beach and Richmond. Its offerings include drop-off catering, full-service event catering, chef-prepared meals, menu planning, and on-site barbecue cookouts. The Virginia Beach location is at 5660 Indian River Rd # 113.
Goodrich Gourmet Catering Company serves Virginia Beach and Richmond with catering options designed for weddings, corporate functions, private celebrations, and other events.
Its offerings include drop-off catering, full-service event catering, chef-prepared meals, menu planning, and barbecue cookouts prepared on-site.
The company’s website describes menus ranging from breakfast and hot buffet meals to lunch, dinner, individual meals, sandwiches, salads, soups, holiday catering, and wedding event packages.
For larger or more formal occasions, Goodrich Gourmet can provide event catering for weddings, corporate gatherings, and special celebrations, while its drop-off service is suited to customers seeking delivered meals with less on-site coordination.
The company also highlights live-grilled barbecue, including Virginia- and North Carolina-style smoked pork.
The Virginia Beach location is 5660 Indian River Rd # 113, Virginia Beach, VA 23464, with service inquiries available at +1 757-424-2424 or through goodrichgourmet.com.
Mise en Placebooking facts
- Phone+1 757-424-2424
- Sitegoodrichgourmet.com
- Kitchen base5660 Indian River Rd # 113, Virginia Beach, VA 23464, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Virginia Beach, 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.