Scratch Office Catering
Wedding Caterer
+1 816-226-8059
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Scratch Office Catering serves Kansas City from 2300 Main St #160 with corporate catering, wedding catering, cuisine-focused menus, drop-off service, and menu planning. Its offerings include office lunches, business meetings, box lunches, breakfast selections, buffet setups, and special-diet options. Call +1 816-226-8059 or visit the website to discuss an event.
Scratch Office Catering serves Kansas City from 2300 Main St #160, offering catering for corporate events, office lunches, business meetings, weddings, and other large events.
Its menu includes breakfast, lunch, entrees, starters, sweets, box lunches, buffet setups, and special-diet options.
Customers can request cuisine-focused menus and work with the company on menu planning for a particular event or group.
The catering format is designed to support workplace and event logistics, including labeled box lunches, individually packaged breakfast sandwiches, delivery, setup, and online payment options.
The published menu includes selections such as breakfast spreads, continental breakfasts, sandwiches, burritos, fresh-cut fruit, pastries, yogurt, and beverages.
A $250 minimum order is stated for all catering.
For a specific event, confirm the current menu, availability, delivery and setup arrangements, dietary options, pricing, and scheduling details directly with the business.
Mise en Placebooking facts
- Phone+1 816-226-8059
- Sitescratchofficecatering.com
- Kitchen base2300 Main St #160, Kansas City, MO 64108, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Kansas City, 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
- 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.