Picasso Restaurant Group
Wedding Caterer
+1 734-930-7000
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Picasso Restaurant Group provides catering in Ann Arbor for weddings, corporate events, family gatherings, and other special occasions. Its offerings include cuisine-focused menus, drop-off catering, and menu planning, with options described across classic Italian and modern fusion styles. The company is located on Frank Lloyd Wright Drive and provides phone and website contact details.
Picasso Restaurant Group provides catering for weddings, corporate events, family gatherings, and other special occasions in Ann Arbor.
Its catering offering includes a wide selection of cuisines and flavors, with the company describing options ranging from classic Italian dishes to modern fusion cuisine.
Menu planning is part of the service, and the company also identifies drop-off catering as an available format.
The company’s website describes catering for occasions ranging from small catered lunches to elegant evening affairs.
It also notes that its team can work with customers to address dietary restrictions or allergies when planning an event menu.
Picasso Restaurant Group is located at 24 Frank Lloyd Wright Dr h1100, Ann Arbor, MI 48106, and can be reached at +1 734-930-7000 or through its website.
Event organizers should confirm current menu availability, delivery or service arrangements, and scheduling details for the specific occasion.
Mise en Placebooking facts
- Phone+1 734-930-7000
- Siteprgmichigan.com
- Kitchen base24 Frank Lloyd Wright Dr h1100, Ann Arbor, MI 48106, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Ann Arbor, MI. 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.