Made with Love Catering
Wedding Caterer
+1 202-891-6952
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Made with Love Catering serves Washington, DC, from its location at 2800 10th St NE. Its documented offerings include full-service and drop-off catering for business lunches, weddings, cocktail receptions, and other events, with cuisine-specific menus, bartending and mixology, and event servers available. Contact the company for menu, timing, and event details.
Made with Love Catering provides full-service and drop-off catering from 2800 10th St NE in Washington, DC.
Its documented event offerings include business lunches, corporate events, wedding receptions, cocktail receptions, and other celebrations.
The company also presents cuisine-specific menu options, including Latin Flavor, Mardi Gras Cajun, Caribbean, BBQ, brunch, kids’ and Italian menus, along with appetizers, salads, entrées, pasta, sides, desserts, and sample menus.
For events that need more than food delivery, Made with Love Catering documents bartending and mixology services as well as servers and waitstaff.
Staff may set up glassware, tableware, and linens, greet guests, serve and replenish food and beverages, remove dishes and trash, and clean up after the event.
Service is described for events of different sizes, with arrangements tailored to the client’s requirements.
Call +1 202-891-6952 or visit the website to discuss the event format, menu direction, staffing, delivery, and scheduling.
House Notesfrom the kitchen's own page
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7 catering@MadeWithLoveCateringDC.com 202-891-6952 Get directions Services Full Service & Drop Off Catering Are you looking for someone to provide the food at your next event? Large or small, we do it all! Get in touch to start
From their site
Mise en Placebooking facts
- Phone+1 202-891-6952
- Sitemadewithlovecateringdc.com
- Kitchen base2800 10th St NE, Washington, DC 20017, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Washington, DC. 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.