Poppinjay's A Cafe
Wedding Caterer
+1 425-822-4444
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Poppinjay’s A Cafe provides catering from its Bellevue location at 3009 112th Ave NE, including breakfast catering, boxed lunches, lunch combinations, and hors d’oeuvres. The cafe also offers espresso, smoothies, salads, sandwiches, dine-in service, takeout, and delivery. Call 425-822-4444 or visit the website to discuss event details and current ordering options.
Poppinjay’s A Cafe serves Bellevue from 3009 112th Ave NE, the business’s Corporate Campus East location.
Its catering offerings include breakfast, boxed lunches, lunch combinations, and hors d’oeuvres, giving customers options for office meals, gatherings, and other event needs.
The cafe also presents espresso, smoothies, salads, sandwiches, breakfast, and lunch as part of its broader food service.
The business identifies as a wedding caterer and highlights cuisine-specific and drop-off catering in its available service information.
Customers can contact the Bellevue location at 425-822-4444 or use the company website to ask about menus, ordering, delivery arrangements, event timing, and applicable minimums or fees.
The site also shows to-go, dine-in, and delivery options, along with a separate Ridgewood Bellevue location.
Confirm which menu combinations and catering formats are available for the specific guest count, venue, and schedule.
Mise en Placebooking facts
- Phone+1 425-822-4444
- Sitepoppinjayscafe.com
- Kitchen base3009 112th Ave NE, Bellevue, WA 98004, 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.