Inland Northwest Catering
Wedding Caterer
+1 509-924-0560
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Inland Northwest Catering provides catering for birthdays, holiday parties, corporate events, wedding festivities, office functions, and other special occasions in Spokane and the Inland Northwest. Its chefs and caterers prepare brunch, lunch, dinner, and hors d’oeuvre-style meals, working with local event facilities for gatherings ranging from ballroom events to backyard celebrations.
Inland Northwest Catering serves events throughout the Inland Northwest from its Spokane location at 7613 W Sunset Hwy, Suite B.
The company’s documented services cover birthday parties, holiday parties, corporate events, wedding festivities, office functions, and other special occasions, with catering options for gatherings both large and small.
Its chefs and caterers work with local event facilities and can provide brunch, lunch, dinner, and hors d’oeuvre-style meals.
The catering team describes its event work as tailored to the tastes and needs of each host and guest group.
The website also identifies the business as locally owned and states that it has served the area for more than 60 years.
Service details include event support suitable for settings ranging from a ballroom to a backyard, with examples of prepared dishes including salmon, Mediterranean chicken, smoked tri-tip carpaccio, salads, fresh fruit, and buffet offerings.
Contact is available at +1 509-924-0560 or through the company website.
Mise en Placebooking facts
- Phone+1 509-924-0560
- Siteinwcatering.com
- Kitchen base7613 W Sunset Hwy Suite B, Spokane, WA 99224, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Spokane, WA. 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.