Taste of Heaven Southern Kitchen
Wedding Caterer
+1 833-505-3837
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Taste of Heaven Southern Kitchen provides Southern-fusion catering from Charlotte, including wedding catering, cuisine-specific menus, drop-off catering, staffed events, menu planning, buffet, and plated dinner service. The business offers catering inquiries and ordering through its website, with documented event experience ranging from weddings and family reunions to dinner parties and production work.
Taste of Heaven Southern Kitchen offers catering from its Charlotte location at 2200 Thrift Rd, with documented services including wedding catering, cuisine-specific catering, drop-off catering, staffed events, menu planning, buffet service, and plated dinners.
Its website presents the food as Southern-fusion cuisine, combining traditional Southern recipes with modern culinary techniques.
Customers can use the business’s catering inquiry and ordering options to discuss an upcoming event.
The published material describes catering for weddings, graduations, family reunions, dinner parties, and television production needs.
It also references menu options, event setup, drop-off coordination, and food prepared for groups of different sizes.
The website identifies Charlotte as the business location and provides the phone number +1 833-505-3837.
For a specific event, confirm the preferred service format, menu selections, guest count, delivery or staffing needs, timing, and current pricing directly with the catering team.
Those details can help determine whether a buffet, plated dinner, staffed event, or drop-off arrangement fits the occasion.
Mise en Placebooking facts
- Phone+1 833-505-3837
- Sitetasteofheavensouthernkitchen.com
- Kitchen base2200 Thrift Rd, Charlotte, NC 28208, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charlotte, NC. 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
- 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.