Pure Catering STL
Wedding Caterer
+1 314-513-9206
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Pure Catering STL serves St. Louis with catering for weddings, birthdays, graduations, fundraisers, conferences, meetings, and other events. The company develops creative menus prepared from scratch, including traditional comfort food with global flavors. Located at 733 Union Blvd, it can be reached at +1 314-513-9206 for event planning and custom menu inquiries.
Pure Catering STL creates food service for events of all sizes in the St.
Louis area, including birthdays, weddings, graduations, fundraisers, conferences, meetings, and other occasions.
Its documented offering centers on creative menus prepared from scratch and served to match the tone of an event.
The company also describes traditional comfort food combined with global flavors and accepts inquiries for custom menus, giving hosts room to discuss the character of their gathering.
The business is located at 733 Union Blvd, St.
Louis, MO 63108, and can be contacted at +1 314-513-9206.
Pure Catering identifies venues in the Greater St.
Louis Area where it is a preferred caterer, and its website also presents a Pure Catering Food Truck option.
Clients planning an event can contact the team to confirm menu choices, guest count, venue details, service format, and timing for the specific occasion.
Mise en Placebooking facts
- Phone+1 314-513-9206
- Sitepurecateringstl.com
- Kitchen base733 Union Blvd, St. Louis, MO 63108, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in St. Louis, MO. 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.