Table and Thyme Catering
Wedding Caterer
+1 205-597-4480
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based at 3660 Grandview Pkwy in Birmingham, Table & Thyme Catering plans food service for weddings, corporate gatherings, private celebrations, and other occasions. Its offerings include custom menus, cuisine-specific catering, staffed events, and menu planning. The company website also highlights grazing tables, passed appetizers, and seasonal menu options.
Table & Thyme Catering serves Birmingham from 3660 Grandview Pkwy and focuses on creating food-centered experiences for weddings, corporate events, private celebrations, and other gatherings.
The company offers menu planning, cuisine-specific catering, and staffed events, with personalized service built around the occasion and guest list.
Its website invites clients to discuss custom menus and event details.
The published offerings include grazing tables with meats, artisan cheeses, breads, dips, spreads, fruits, and sweets, along with passed appetizers and mini entrees such as crab cakes, smoked salmon crostini, tortellini skewers, brisket, fried chicken, and pork tenderloin bites.
Wedding options range from buffets and multi-course dinners to grazing tables, while corporate catering can be à la carte or customized for meetings, recruiting events, and company gatherings.
Seasonal menu options are also presented.
Contact the business directly to confirm current menus, staffing arrangements, event timing, and availability.
Mise en Placebooking facts
- Phone+1 205-597-4480
- Sitetableandthyme.co
- Kitchen base3660 Grandview Pkwy, Birmingham, AL 35243, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Birmingham, AL. 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.