Peacock's Pantry Boutique Catering
Wedding Caterer
+1 754-220-6063
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Peacock's Pantry Boutique Catering creates custom catering and event experiences for weddings, cocktail parties, dinners, celebrations, fundraisers, and other gatherings across South Florida. Its published services include seasonal menus, hand-crafted mixology, hospitality, event design, venue support, and wedding catering. The business is located at 635 E Atlantic Blvd in Pompano Beach.
Peacock's Pantry Boutique Catering provides farm-to-table catering and event design for gatherings across South Florida and surrounding areas.
Its published approach includes custom seasonal menus, hand-crafted mixology, hospitality, and innovative design.
The company describes events ranging from intimate dinners for 10 guests to large galas for 1,000, with services intended to coordinate the food and atmosphere of the occasion.
Its event menu includes cocktail parties, anniversaries, family reunions, open houses, holiday celebrations, memorials, graduations, fundraising and gala events, bar and bat mitzvahs, birthday celebrations, wine pairings, bridal showers, retirement parties, engagement parties, catered dinners, baby showers, and weddings.
Peacock's Pantry also lists custom menus, venue support, wedding catering, and an event specialist for planning conversations.
The business is located at 635 E Atlantic Blvd, Pompano Beach, FL 33060, and can be contacted by phone or through its website.
Mise en Placebooking facts
- Phone+1 754-220-6063
- Sitepeacockspantry.net
- Kitchen base635 E Atlantic Blvd, Pompano Beach, FL 33060, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fort Lauderdale, FL. 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
- 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.