Moses Specialty Kitchen Catering
Wedding Caterer
+1 469-990-8272
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Moses Specialty Kitchen Catering serves corporate events, weddings, cuisine-specific menus, staffed events, and menu planning from its location at 624 Haggard St in Plano, Texas. The business also presents catering platters and buffet options, with event services shaped around the occasion and requested menu. Contact the company by phone or website to discuss event details and arrangements.
Moses Specialty Kitchen Catering provides event food service in Plano, Texas, with offerings documented for corporate events, wedding catering, cuisine-specific menus, staffed events, and menu planning.
Its website also presents private chef service, graduation and holiday party catering, office lunch buffets, catering platters, hors d’oeuvres catering, linen and flatware rentals, and certified bartender services.
These options support planning for business functions, wedding celebrations, and other private events with different food and service requirements.
The business is located at 624 Haggard St, Plano, TX 75074, United States.
Its published event focus includes coordinating menus and service details around the occasion, while the available contact information provides a direct starting point for discussing guest needs, catering formats, staffing, and event timing.
Call +1 469-990-8272 or visit the company website to confirm current menus, availability, pricing, and the specific services offered for the planned event.
Mise en Placebooking facts
- Phone+1 469-990-8272
- Sitemosesspecialtykitchen.com
- Kitchen base624 Haggard St, Plano, TX 75074, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Plano, TX. 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.