Morrissey's Catering
Wedding Caterer
+1 804-726-3663
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Morrissey's Catering serves Richmond from 8901 Three Chopt Road and specializes in drop-off catering. Its documented offerings include box lunches, buffets, breakfast, party platters, bereavement meals, and gifted meals. Orders can involve pickup or delivery, with event details such as guest count, venue, timing, and menu selections used to prepare a proposal.
Morrissey's Catering provides drop-off catering from 8901 Three Chopt Road in Richmond, Virginia.
Its documented offerings include box lunches, buffets, breakfast, party platters, bereavement meals, and gifted meals, giving customers options for office needs, gatherings, and other catered occasions.
The business accepts requests involving pickup or delivery and asks customers to provide the event date, guest count, time, venue, address, onsite contact, and menu selections.
Morrissey's Catering requests a minimum of three days' notice for orders.
The website states that proposals are emailed within 24 hours after the requested event information is submitted.
The business identifies itself as family owned and operated and says it has served Richmond and surrounding areas since 1996.
Customers can contact Morrissey's Catering at +1 804-726-3663 or through its website to discuss menus, delivery details, and proposal requirements.
Mise en Placebooking facts
- Phone+1 804-726-3663
- Sitemorrisseyscatering.com
- Kitchen base8901 Three Chopt Rd, Richmond, VA 23229, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Richmond, VA. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.