Savory Catering by Holiday Inn
Wedding Caterer
+1 701-277-7353
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Savory Catering by Holiday Inn serves Fargo weddings, social gatherings, and corporate events from 3803 13th Ave S. Its catering includes food and beverage service, event planning support, and custom menu development for occasions that need a tailored selection. The team focuses on familiar dishes with added depth of flavor and coordinates event details as needed.
Savory Catering by Holiday Inn provides catering for weddings, social gatherings, and corporate events in Fargo.
Its documented services include food menus, beverage service, event planning, and custom menu creation.
The company states that its chef can craft a custom menu for an occasion when a desired item is not already included on the menu, giving hosts flexibility when organizing a specific event or guest experience.
The catering team focuses on familiar foods with an unexpected depth of flavor and describes its service approach as anticipating guests’ needs.
Savory Catering by Holiday Inn is located at 3803 13th Ave S, Fargo, ND 58103, and can be reached at +1 701-277-7353 or through its website.
It may be a fit for hosts planning a wedding, social event, or business gathering who need help shaping the menu and beverage service around the occasion.
Mise en Placebooking facts
- Phone+1 701-277-7353
- Sitesavorycateringfargo.com
- Kitchen base3803 13th Ave S, Fargo, ND 58103, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fargo, ND. 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.