Perk Place Catering
Corporate Caterer
+1 405-420-4516
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Perk Place Catering serves Oklahoma City with catering and food-service options for corporate events, celebrations, and teams. Its offerings include customizable cuisine-focused menus, breakfast and lunch selections, BBQ, Italian and Mexican dishes, pasta bars, baked potato bars, and staffed events. Contact the company for current menus, pricing, scheduling, and event details.
Perk Place Catering provides catering and food-service solutions for local businesses, organizations, venues, corporate events, celebrations, and team meals in the Oklahoma City area.
The company offers customizable menus with breakfast and lunch options, including breakfast burritos, hot paninis, BBQ, Italian and Mexican selections, build-your-own pasta bars, baked potato bars, and other event-focused choices.
Its catering services also include cuisine-specific options and staffed events.
Perk Place began as a coffee shop and café in Edmond in 2014 and now provides catering, wholesale food service, food-service management, and coffee services.
The business features locally roasted coffee from Grounds 4 Compassion, a Bethany-based partner, and lists Oklahoma City and Tulsa among its service areas.
The Oklahoma City location is associated with 9500 N Classen Blvd, and the company can be reached at (405) 420-4516 or through perkplacecafeok.com.
Ask about the menu format, staffing, event timing, and current service availability for the specific occasion.
Mise en Placebooking facts
- Phone+1 405-420-4516
- Siteperkplacecafeok.com
- Kitchen base9500 N Classen Blvd, Oklahoma City, OK 73114, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Oklahoma City, OK. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.