Kahai Street Kitchen
Wedding Caterer
+1 808-845-0320
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Kahai Street Kitchen is a Honolulu restaurant and caterer at 946 Coolidge Street. Its catering service covers weddings, corporate events, private and residential gatherings, office parties, sporting events, and carryout. The menu includes plate lunches, local favorites, creative daily specials, seafood, meat, vegetarian, and healthy options. Catering inquiries can be made by email or phone at 808-845-0320.
Kahai Street Kitchen combines a Honolulu restaurant with catering for weddings, corporate events, private and residential gatherings, office parties, sporting events, and carryout orders.
Located at 946 Coolidge Street, the business offers plate lunches, dinner, Saturday breakfast, daily specials, and catering for events of different sizes.
Its catering menu can support customers planning an office function, celebration, sporting event, or meal service for a private gathering.
The food offerings described by the company include local favorites, beef, chicken, seafood, pork, lamb, vegetarian choices, and healthy options such as pan-seared chicken breast, Kalbi Cobb salad, charbroiled fish, brown rice, and sautéed vegetables.
The menu also includes culinary classics, pasta with sauces made from scratch, burgers, seafood dishes, and changing specials.
Kahai Street Kitchen states that it remains open for catering seven days a week, with advance email arrangements requested for Sundays and Mondays.
Contact the business at 808-845-0320 or by email to discuss catering orders and event details.
Mise en Placebooking facts
- Phone+1 808-845-0320
- Sitekahaikitchen.com
- Kitchen base946 Coolidge St, Honolulu, HI 96826, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Honolulu, HI. 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.