Olive Tree Catering
Wedding Caterer
+1 316-636-1100
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Olive Tree Catering serves Wichita from 1530 S Webb Rd with catering for corporate events, weddings, cuisine-specific menus, drop-off service, and boxed lunches. The company website also presents catering trays and event consultations. Customers can contact the business at +1 316-636-1100 or visit olivetreewichita.com to discuss menus, event details, and scheduling.
From its Wichita location at 1530 S Webb Rd, Olive Tree Catering provides food service for corporate events, weddings, and other occasions requiring cuisine-specific catering.
Its documented offerings include drop-off catering and boxed lunches, with the company website also featuring catering trays, menus, consultation requests, and quote requests.
The business describes its work as chef-owned and chef-driven and highlights Eastern Mediterranean culinary influence.
Olive Tree Catering is positioned for office events, wedding receptions, celebrations, and gatherings where prepared food needs to be arranged around the occasion.
The website identifies Wichita, Kansas, as its operating location and provides a direct phone number, +1 316-636-1100, along with online contact options.
Prospective customers can use those channels to confirm menu choices, event requirements, delivery or drop-off details, pricing, and availability for a specific date.
Mise en Placebooking facts
- Phone+1 316-636-1100
- Siteolivetreewichita.com
- Kitchen base1530 S Webb Rd, Wichita, KS 67207, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Wichita, KS. 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.