Meier's BBQ & Catering
Wedding Caterer
+1 801-278-4653
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Meier's BBQ & Catering provides barbecue-focused catering in the Salt Lake City area for corporate events, weddings, themed parties, and other gatherings. Documented offerings include BBQ parties, wedding BBQ, drop-and-dine service, pickup options, and breakfast menus. The company’s website states that it has served Salt Lake since 1990 and lists weekday and Saturday hours.
Meier's BBQ & Catering offers barbecue-focused food service for corporate events, wedding BBQs, themed parties, BBQ parties, and other special events in the Salt Lake City area.
Its documented offerings include catering, BBQ pickup, pickup menus, drop-and-dine service, breakfast menus, seasonal menus, and Christmas pickup.
The company describes its menus around grilled meats and savory sauces, with options intended for gatherings such as workplace events, weddings, and celebrations.
Meier's website states that the business has served Salt Lake since 1990 and lists the phone number +1 801-278-4653 for inquiries.
The site also presents an event quote process that asks for the event location, event size, date, event type, and additional information.
Contact the business to confirm the current BBQ selections, guest capacity, service format, delivery or pickup arrangements, pricing, availability, and event terms for the occasion.
House Notesfrom the kitchen's own page
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Phone Event Location Event Size Date of Event What type of event are you having? Wedding Company Event Private Party Other Additional information Thank you for contacting us. We will get back to you as soon as possible. Oo
From their site
Mise en Placebooking facts
- Phone+1 801-278-4653
- Sitemeierscatering.com
- Kitchen base4730 Holladay Blvd E, Salt Lake City, UT 84117, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Salt Lake City, UT. 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.