Simple Provisions
Wedding Caterer
+1 843-609-6153
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Simple Provisions provides private dining and tailored catering in Charleston, including intimate gourmet dinner parties, meal preparation and delivery, home provisioning, weddings, rehearsal dinners, welcome parties, post-wedding brunches, and corporate events. The business serves clients from its Charleston location and can be reached by phone or through its website to discuss event needs.
Simple Provisions creates private dining experiences for homes and luxury rentals in Charleston.
Its services include intimate gourmet dinner parties, bespoke meal preparation and delivery, and vacation or home provisioning.
The company also caters weddings, including rehearsal dinners, welcome parties, post-wedding brunches, and other related celebrations, as well as corporate events and parties.
Menus and event details are presented as tailored to each client’s preferences and occasion.
The business lists its address as 729 N Godfrey Park Pl Office Only, Charleston, SC 29407, United States, with phone contact at +1 843-609-6153 and additional information at simpleprovisionschs.com.
The website identifies executive chef Blake McCormick and sommelier Tess Kenney as part of an all-women team.
For a private dinner, wedding gathering, corporate event, or provisioning request, prospective clients can contact Simple Provisions to confirm menu options, delivery or on-site arrangements, event timing, and current pricing.
Mise en Placebooking facts
- Phone+1 843-609-6153
- Sitesimpleprovisionschs.com
- Kitchen base729 N Godfrey Park Pl Office Only, Charleston, SC 29407, 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
- 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.