Juniper Green
Wedding Caterer
+1 615-647-9407
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Juniper Green provides catering for corporate events, weddings, and other gatherings in Nashville. Its approach includes menu planning, seasonal ingredients, and close collaboration around each event’s individual vision. The business is located at 5022 Old Hydes Ferry Pike, Nashville, TN 37218, and can be reached by phone or through its website for event details and scheduling.
Juniper Green offers catering for corporate events, wedding celebrations, and other social gatherings in Nashville.
Its services include menu planning and collaborative event preparation, with the team describing each event as an individual experience shaped around the client’s vision.
The business also operates Our Venue at the Old School Farm at 5022 Old Hydes Ferry Pike, Nashville, TN 37218.
The company’s website highlights seasonal ingredients, including produce that is sourced and grown, and menus designed to reflect Tennessee’s sense of place.
Its stated focus is on creating connection and community around the table while coordinating the details of each gathering.
Corporate lunches, meetings, office events, wedding receptions, and private celebrations are documented use cases.
Contact Juniper Green at +1 615-647-9407 or through its website to discuss the event format, menu needs, venue details, timing, and planning requirements.
Mise en Placebooking facts
- Phone+1 615-647-9407
- Sitejunipergreen.kitchen
- Kitchen base5022 Old Hydes Ferry Pike, Nashville, TN 37218, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Nashville, TN. 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.