Piada Italian Street Food
Wedding Caterer
+1 469-289-4433
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Piada Italian Street Food in Plano offers Italian-focused catering for weddings, cuisine-specific events, and drop-off orders. Its menu includes rolled piadas, tossed pastas, chopped salads, grain bowls, sides, desserts, and customizable proteins and toppings. The Plano location is at 3309 Dallas Pkwy, with ordering and catering information available online.
At 3309 Dallas Pkwy in Plano, Piada Italian Street Food provides Italian-focused catering for weddings, cuisine-specific events, and drop-off orders.
Its menu gives hosts several formats to consider, including rolled piadas, tossed pastas, chopped salads, grain bowls, street sides, desserts, and customizable proteins, sauces, dressings, and toppings.
Group ordering is also available for larger orders, with each participant able to add items before checkout.
The Plano menu includes options such as Carbonara, Diavolo, Basil Pesto, Marinara, and Burrata Marinara pastas, along with salads, vegetarian choices, hummus, roasted vegetables, and proteins including grilled chicken, steak, salmon, and meatballs.
Items marked vegan, spicy, or gluten friendly are identified on the menu, while ingredient and facility details should be confirmed for specific dietary needs.
Call +1 469-289-4433 or review the online menu to discuss event timing, order size, delivery or drop-off arrangements, and current catering terms.
Mise en Placebooking facts
- Phone+1 469-289-4433
- Sitemypiada.com
- Kitchen base3309 Dallas Pkwy, Plano, TX 75093, 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
- 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?
- 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.