Tableside Gourmet
Wedding Caterer
+1 480-748-8194
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Scottsdale at 7035 E Holly St, Tableside Gourmet provides catering for weddings, corporate gatherings, private celebrations, and other special events. Its documented offerings include personal-chef and in-home dining experiences, buffet, brunch, bar, dessert, hors d’oeuvres, vegetarian menus, plated meals, staffed service, and menu planning.
Tableside Gourmet provides catering in Scottsdale and the greater Phoenix area for weddings, corporate gatherings, private celebrations, and other special events.
Its offerings include wedding catering, corporate catering, personal-chef service, and in-home dining experiences.
The business also lists brunch, buffet, bar, dessert, hors d’oeuvres, and full catering services, giving clients several formats for receptions, office events, and private meals.
Menu options include buffet and family-style service, hot and cold hors d’oeuvres, lunch buffets, modern Mexican buffets, sit-down plated meals, platters and boards, vegetarian selections, and desserts.
Tableside Gourmet also provides staffed events and menu planning for occasions that require coordinated food service.
The business is located at 7035 E Holly St, Scottsdale, AZ 85257, and can be reached at +1 480-748-8194 or through its website.
Confirm menu availability, event staffing, pricing, and scheduling for the specific occasion.
Mise en Placebooking facts
- Phone+1 480-748-8194
- Sitetablesidegourmet.com
- Kitchen base7035 E Holly St, Scottsdale, AZ 85257, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Scottsdale, AZ. 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.