Miss Shirley's Cafe, Annapolis
Corporate Caterer
+1 410-268-5171
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Located at 1 Park Pl in Annapolis, Miss Shirley's Cafe offers catering support for corporate events, cuisine-specific menus, staffed events, and menu planning. The business also presents its Annapolis location alongside restaurant menu, delivery, large-order, and group-event options. Call or visit the website to discuss event needs, availability, and current arrangements.
At 1 Park Pl in Annapolis, Miss Shirley's Cafe provides catering and event food service for corporate events, cuisine-specific catering, staffed events, and menu planning.
These offerings can support organizations planning workplace gatherings as well as hosts looking for a coordinated food service experience.
The business identifies an Annapolis location and also operates locations in Baltimore, including Inner Harbor, Roland Park, and BWI Airport.
Miss Shirley's website presents menu options, pickup, delivery, large orders, and group events, giving customers several ways to explore food service for a gathering.
The published menu includes breakfast and brunch selections such as Blueberry Pancakes, Maryland Omelet, Coconut Cream Stuffed French Toast, Chicken 'N Waffles, and other signature dishes.
For event planning in Annapolis, contact the business at +1 410-268-5171 or through its website to confirm current menu choices, staffing arrangements, timing, and order details.
Mise en Placebooking facts
- Phone+1 410-268-5171
- Sitemissshirleys.com
- Kitchen base1 Park Pl, Annapolis, MD 21401, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Annapolis, MD. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.