Salthouse Catering
Wedding Caterer
+1 843-577-7847
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Salthouse Catering serves Charleston and the surrounding South Carolina Lowcountry with full-service catering for weddings, corporate hospitality, special events, social occasions, fundraisers, and private parties. Its offerings include custom menu planning, catering selections, food and beverages, and event support. The business is located at 1740 Signal Point Road, Unit 200, Charleston, SC 29412.
Salthouse Catering provides full-service catering from its Charleston location at 1740 Signal Point Road, Unit 200.
The company serves weddings, corporate hospitality, special events, social occasions, fundraisers, and private parties, with a focus on food and beverage service for important gatherings in the South Carolina Lowcountry and beyond.
Rather than presenting one standard menu, Salthouse Catering offers a broad selection of catering choices that can be shaped into a custom menu for the event, taste, and budget.
Its site also describes support from the early planning stage through event execution, along with connections to venues, planners, beverage and bar services, and rentals.
Wedding receptions, corporate functions, private dinners, and other special occasions are specifically featured.
Contact the team at +1 843-577-7847 or through the company website to discuss the event format, menu direction, timing, and quote requirements.
Mise en Placebooking facts
- Phone+1 843-577-7847
- Sitesalthousecatering.com
- Kitchen base1740 Signal Point Rd Unit 200, Charleston, SC 29412, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charleston, SC. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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?
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.