MOSAIC Catering and Events - Charleston
Wedding Caterer
+1 843-388-1490
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
MOSAIC Catering and Events - Charleston provides catering and event food service from 114 St Philip St Unit B in Charleston, South Carolina. Its documented offerings include corporate events, wedding catering, cuisine-specific menus, and menu planning. The company can be contacted at +1 843-388-1490 or through its website for event details, availability, and pricing.
MOSAIC Catering and Events - Charleston serves private, social, corporate, and wedding events from its Charleston location at 114 St Philip St Unit B.
Its documented services include corporate events, wedding catering, cuisine-specific catering, and menu planning, giving clients a starting point for organizing business gatherings, wedding receptions, and other celebrations.
The company describes its approach as customized, with culinary offerings shaped around each couple or event.
The MOSAIC site highlights scratch cooking and a focus on locally and seasonally available foods.
Its culinary team can tailor menu items to dietary, allergy, or lifestyle needs, making menu planning an important part of the event discussion.
Prospective clients can call +1 843-388-1490 or visit the website to discuss the event type, preferred cuisine, guest needs, timing, and venue requirements.
Confirm current menus, pricing, staffing arrangements, and scheduling details directly when planning an event.
House Notesfrom the kitchen's own page
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OSAIC offers a world-class catering solution to meet the needs of your private, social or corporate event. At MOSAIC we are eager, and able, to assist you in planning and coordinating every detail of your next party. We pride
From their site
Mise en Placebooking facts
- Phone+1 843-388-1490
- Sitemosaiccateringevents.com
- Kitchen base114 St Philip St Unit B, Charleston, SC 29403, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charleston, SC. 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.