Poppinjay's A Cafe
Wedding Caterer
+1 425-698-1377
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Poppinjay's A Cafe provides catering from its Bellevue location, with breakfast catering, boxed lunches, lunch combinations, and hors d’oeuvres among its documented offerings. The cafe also serves breakfast, lunch, espresso, smoothies, sandwiches, salads, and desserts, with dine-in, takeout, and delivery options available through its Bellevue locations.
Poppinjay's A Cafe combines cafe service with catering in Bellevue.
Its documented catering offerings include breakfast catering, boxed lunches, lunch combinations, and hors d’oeuvres, making the menu suitable for workplace meals, meetings, and other events that need prepared food in convenient formats.
The cafe’s broader menu includes breakfast, lunch, espresso, smoothies, sandwiches, salads, and desserts.
The Ridgewood location is based at 150 120th Ave NE, Suite 108, Bellevue, WA 98005, and can be reached at +1 425-698-1377.
The business also lists a Corporate Campus East location in Bellevue.
Cafe service is described as available for takeout, dine-in or out, delivery, and catering.
Poppinjay's A Cafe identifies its regular operating schedule as Monday through Friday, 7:30 AM to 2:30 PM, with Saturday and Sunday closed.
Contact the business for current catering availability and ordering details.
Mise en Placebooking facts
- Phone+1 425-698-1377
- Sitepoppinjayscafe.com
- Kitchen base150 120th Ave NE, Bellevue, WA 98005, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Bellevue, WA. 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.