Magdalena's Event Venue
Wedding Caterer
+1 817-740-8085
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Magdalena’s Event Venue provides catering and event services from 502 Grand Ave in Fort Worth, Texas. Its documented offerings include corporate events, weddings and private celebrations, cuisine-specific menus, onsite catering, staffed events, menu planning, cooking classes, a chef-driven food truck, and a supper club experience. Contact is available by phone or through the company website.
Magdalena’s Event Venue brings catering and event planning together at 502 Grand Ave, Fort Worth, TX 76164.
The company’s documented offerings include corporate events, weddings and private events, cuisine-specific catering, staffed events, and menu planning.
Its website also describes onsite catering, cooking classes, a chef-driven food truck, and a supper club experience, giving customers several ways to plan food-centered gatherings or experiences.
For corporate meetings, wedding celebrations, private events, or other occasions, the company works with clients to create event menus.
The website identifies Chef Juan Rodriguez as the creator of Magdalena’s and describes a five-course supper club menu inspired by Mexican cuisine and travels around the world.
The business can be reached at +1 817-740-8085 or through magdalenastx.com.
Confirm current menu options, staffing details, venue arrangements, pricing, and event availability when planning.
Mise en Placebooking facts
- Phone+1 817-740-8085
- Sitemagdalenastx.com
- Kitchen base502 Grand Ave, Fort Worth, TX 76164, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fort Worth, TX. 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.