Nectar Catering and Events
Wedding Caterer
+1 509-951-2096
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Nectar Catering and Events creates custom catering experiences for Spokane events, including corporate gatherings, weddings, special occasions, and professional lunches. Its services include creative menus, event planning, wedding meals, off-site bar service, venue rental, buffet options, appetizers, breakfast, lunch, and dinner. The business is located at 120 N Stevens St in Spokane.
Nectar Catering and Events serves Spokane events with custom and creative menus for corporate gatherings, weddings, special occasions, and professional settings.
Its catering options include appetizers, breakfast and brunch, lunch, dinner, wedding meals, popular preset menus, and buffet selections.
The team also provides event planning support and helps coordinate catering details for occasions held at its venue or at another location.
Additional offerings include off-site bar catering with full-service, partially hosted, or cash-bar formats, along with venue rental at Fete, a Nectar Co.
The company describes its venue as being in Spokane’s historic 1889 building and offers corporate lunches, appetizers, and dinners there.
Nectar Catering and Events states that it has provided catering since 2010.
It is located at 120 N Stevens St, Spokane, WA 99201, and can be contacted at +1 509-951-2096 or through nectarcateringandevents.com.
Mise en Placebooking facts
- Phone+1 509-951-2096
- Sitenectarcateringandevents.com
- Kitchen base120 N Stevens St, Spokane, WA 99201, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Spokane, WA. 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.