MC Charcuterie
Wedding Caterer
+1 614-325-2872
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
MC Charcuterie is a Columbus catering company specializing in artisan charcuterie boards, grazing tables, personal charcuterie, and crudité platters. Its offerings suit small gatherings, weddings, corporate events, celebrations, gifting, and company functions. The business is located at 1400 Dublin Rd, Columbus, OH, with online ordering and event inquiries available through its website.
MC Charcuterie creates charcuterie-focused catering in Columbus from 1400 Dublin Rd.
Its documented offerings include artisan charcuterie boards, personal charcuterie options such as cups, cones, and small boxes, grazing tables, and crudité platters.
Boards feature combinations of gourmet cheeses, cured meats, fruits, vegetables, breads, crackers, nuts, olives, dips, spreads, and other accompaniments, depending on the selected option.
The company offers food for small gatherings, large events, weddings, corporate events, celebrations, client appreciation, company functions, gifting, and other occasions.
Its website also provides online ordering, order requests, event inquiries, frequently asked questions, and corporate grazing table information.
Customers can contact MC Charcuterie at +1 614-325-2872 or through mccharcuterie.com to discuss custom orders, menu choices, event size, ordering, and scheduling.
Pricing and specific delivery or setup arrangements should be confirmed for each order.
Mise en Placebooking facts
- Phone+1 614-325-2872
- Sitemccharcuterie.com
- Kitchen base1400 Dublin Rd, Columbus, OH 43215, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Columbus, OH. 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.