Picasso Restaurant Group
Wedding Caterer
+1 734-930-7000
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Picasso Restaurant Group — catering service in Ann Arbor for corporate events and office catering, plus wedding receptions and cuisine-specific menus.
Local Ann Arbor market conditions shape what a provider actually does day-to-day.
A provider that explains those tradeoffs is worth more than one that quotes the cheapest job.
When you reach Picasso Restaurant Group in Ann Arbor, MI, the dispatch line will usually offer a general services menu.
This page comes before that: documented signals, gaps, and the right questions.
Service indicators documented for this listing: corporate events, wedding catering, cuisine-specific catering, drop-off catering, menu planning — 5 distinct cues.
None of these confirm field execution; verify by asking the dispatch line for recent jobsite examples.
Where this provider most likely fits: Corporate lunches, meetings, and office events; Wedding receptions and private celebrations; Cuisine-specific event menus.
The dispatch should confirm match for your specific situation.
Useful pre-call checks: who actually shows up to the job; whether the company stocks parts; whether the estimate covers labor and parts separately; whether there is a callback guarantee on completed work.
This is an editorial snapshot, not a referral.
Pricing, availability, and certifications may have changed since the public-source pass.
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
- Service areaAnn Arbor · Detroit · Grand Rapids
- Profile tierStandalone
- Data score100 / 100
Regional Practicepermits & service customs in this region
In the Midwest, Mountain, and Plains states, licensing is moderate — county-level health permits, with state food-handler cards in many states. Wedding venues in rural areas often have a "preferred vendor" list, partly because of kitchen-equipment compatibility (some venues only have pass-through warming rooms, not full kitchens). Winter events require the kitchen to plan for snow-route logistics and food held at temperature during travel.
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?
- Most catering is priced per-person ("per-head") for a fixed package: appetizers and main and dessert and non-alcoholic drinks. Service staff, rentals, and the bar are usually separate line items. À-la-carte and weight-based ("market price") pricing is common at high-end and cuisine-specific kitchens. Confirm whether tax, service charge, and gratuity are inside the per-head number before signing.
- How far ahead should the kitchen be booked?
- Wedding caterers typically book six to twelve months ahead for prime spring–summer dates. Corporate events book two to four weeks ahead, sometimes shorter. Drop-off catering for office events can be twenty-four to seventy-two hours. Last-minute bookings limit the menu, since the kitchen has to source from what is already in their order rotation.
- Drop-off versus full-service — what is the practical difference?
- Drop-off means the kitchen delivers food (hot or cold) and leaves — no servers, no bar, no on-site staff. Full-service brings servers, bartenders, an event captain, and sometimes rentals (linens, glassware, china). Full-service typically costs thirty to sixty percent more than drop-off for the same food.
- How is the menu tasting handled?
- Most full-service caterers offer a tasting before the contract is signed (sometimes free, sometimes a credit-on-booking fee). The tasting is a curated four to six dish version of the proposed menu. Bring the decision-makers and write notes on each dish; the tasting is to lock in the menu, not redesign it from scratch.
- What is the difference between a wedding caterer and a regular caterer?
- A wedding caterer specializes in reception dining at scale — typically fifty to three hundred guests with a fixed timeline (cocktail hour, plated dinner, dessert station). Wedding caterers often have venue partnerships, contracts written for wedding contingencies, and staff trained for the wedding-day flow. A regular ("event") caterer covers a broader range of events but may not be staffed for the long, multi-stage flow a wedding needs.
- Tipping and service charges — how do they work?
- Service charge (typically eighteen to twenty-two percent) is added by the caterer to cover front-of-house labor; it is not a tip — it goes to the company. If the contract says "service charge" not "gratuity," a separate tip for the captain, servers, and bartenders is appropriate. Standard tipping for catering staff is ten to twenty percent of the food bill, distributed among the team.