STYLE Catering
Wedding Caterer
+1 305-392-1923
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
STYLE Catering provides catering and event food services from 7705 NW 29th St, Unit 103, in Miami. Its documented focus includes corporate events, weddings, social gatherings, cuisine-specific menus, staffed events, and menu planning. The company also presents venues as part of its event offering. For availability, pricing, guest counts, service format, and scheduling, contact the team by phone or through its website.
Based at 7705 NW 29th St, Unit 103, Miami, STYLE Catering handles corporate events, weddings, and social gatherings.
Its documented catering scope includes cuisine-specific catering, staffed events, and menu planning, supporting occasions that require coordinated food service and event-day assistance.
The company’s website also features venues alongside its corporate, wedding, and social event categories, giving clients a starting point for discussing the setting as well as the menu.
STYLE Catering’s contact page lists events@stylecateringinc.com and identifies the Miami office at 7705 NW 29th St, Suite 103, Miami, FL 33122.
The business can be reached at +1 305-392-1923 or through stylecatering.com/contact/.
When planning an event, confirm the available service format, menu options, guest capacity, staffing needs, event location, timing, and current pricing directly with the team.
These details can help align the catering plan with the type and scale of the occasion.
Mise en Placebooking facts
- Phone+1 305-392-1923
- Sitestylecateringinc.com
- Kitchen base7705 NW 29th St UNIT 103, Miami, FL 33122, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Miami, FL. 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.