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October 13, 2026
Minneapolis, MN · ZIP 55418

Mintahoe Catering & Events

Wedding Caterer

+1 612-253-0255

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Mintahoe Catering & Events

The Menuevents on the kitchen's roster

Standing Servicepractice overview

Mintahoe Catering & Events serves Minneapolis and the surrounding St. Paul area with catering for corporate events, weddings, and cuisine-focused gatherings. Its documented offerings include staffed events, full-service catering, drop-off catering, picnic catering, and beverage service. The business is located at 2850 Anthony Ln S and can be reached by phone or through its website.

Mintahoe Catering & Events provides catering for corporate events, wedding celebrations, and cuisine-specific gatherings in Minneapolis and the surrounding St.

Paul area.

Its documented event services include staffed events, giving organizers an option for occasions that need on-site support.

The company’s catering offerings also include full-service catering, drop-off catering, picnic catering, and beverage service, allowing event planners to discuss different formats for meals and refreshments.

The business is located at 2850 Anthony Ln S, Minneapolis, MN 55418, and lists 612-253-0255 for inquiries.

Mintahoe also presents event-related venue options, including Minnesota Boat Club, Inwood Oaks, Mintahoe at Solar Arts, Nicollet Island Pavilion, Leopold’s Mississippi Gardens, Heritage Center, and Van Dusen Mansion.

Contact the team to confirm the current menu approach, staffing scope, venue availability, pricing, and scheduling details for the specific event.

House Notesfrom the kitchen's own page

Mise en Placebooking facts

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Minneapolis, MN. 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

  1. What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
  2. How far in advance do weddings book up, and is a tasting offered before the contract is signed?
  3. What's the server-to-guest ratio you staff at, and is bar service an additional package?
  4. What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
  5. 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.

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