TASTE
Cuisine-Specific Caterer
+1 757-416-6020
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
TASTE provides catering and specialty food service from 407 W 21st St in Norfolk, Virginia. Its documented catering capabilities include cuisine-specific menus, drop-off service, staffed events, menu planning, and boxed lunches. The company also operates a specialty food café and market, with prepared foods, retail provisions, private events, and community events supported by a catering and commissary kitchen.
TASTE operates from 407 W 21st St in Norfolk and combines catering with a specialty food café and market.
Its documented services include cuisine-specific catering, drop-off catering, staffed events, menu planning, and boxed lunches.
The company’s website also lists private events, community events, prepared foods, retail offerings, and a catering and commissary kitchen at its headquarters.
This gives customers options for organized gatherings as well as prepared food and specialty provisions.
The business describes its food as small-batch, made from scratch, and prepared fresh daily, with local and seasonal ingredients whenever possible.
Published options include gluten-free, vegan, and vegetarian foods, along with prepared retail selections such as fine cheese, cured meats, craft beer, wine, and gourmet provisions.
TASTE states that it was established in 1973, is 100% employee-owned, and currently has 10 locations in Coastal Virginia and Richmond.
Call +1 757-416-6020 or visit the website for current menus, catering arrangements, delivery details, and event planning.
Mise en Placebooking facts
- Phone+1 757-416-6020
- Sitetasteunlimited.com
- Kitchen base407 W 21st St, Norfolk, VA 23517, United States
- SpecialtyCuisine-Specific Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Norfolk, VA. 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 server-to-guest ratio you staff at, and is bar service an additional package?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.