PoshNosh Catering Inc
Wedding Caterer
+1 919-839-6004
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
PoshNosh Catering Inc serves Raleigh from 1053 E Whitaker Mill Rd #135, offering wedding catering, corporate event meals, social-event catering, staffed service, and menu planning. Its offerings include family-style and plated dinners, food stations, buffets, hors d’oeuvres, and custom menus featuring seasonal ingredients sourced locally. Contact the team for event details and scheduling.
PoshNosh Catering Inc brings catering and event food service to Raleigh from 1053 E Whitaker Mill Rd #135.
Its documented offerings include wedding catering, corporate events, social events, staffed service, and menu planning.
Wedding formats include family-style dinners, seated formal dinners, food stations, served trays, and light or substantial hors d’oeuvres.
The company’s site also describes more than 20 years of wedding catering in Raleigh.
For social gatherings, PoshNosh offers custom menus with seasonal ingredients sourced with local ingredients, along with family-style or plated dinners, food stations, buffets, and hors d’oeuvres.
Corporate occasions include open houses, holiday parties, board meetings, lunch-and-learns, and team-building events.
The company presents its service as a way to handle meal preparation while clients focus on guests and event planning.
Call +1 919-839-6004 or visit the website to discuss the event type, menu format, staffing needs, venue, and timing.
Mise en Placebooking facts
- Phone+1 919-839-6004
- Siteposhnoshraleigh.com
- Kitchen base1053 E Whitaker Mill Rd #135, Raleigh, NC 27604, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Raleigh, NC. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.