Teddys Kitchen
Wedding Caterer
+1 833-998-4725
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Teddys Kitchen provides catering and food services from its Fort Worth location on S Hulen Street. Its documented offerings include drop-offs, weddings, corporate events, family meals, personal chef service, and cooking lessons, with customized dining experiences built around fresh, flavorful cuisine.
Teddys Kitchen operates from 3000 S Hulen St Suite 124 in Fort Worth and offers several food and event services.
The documented menu includes drop-offs, wedding catering, corporate events, family meals, personal chef service, and cooking lessons.
These options cover workplace gatherings, wedding celebrations, meals ordered for the home, private dining needs, and customers interested in learning cooking techniques.
The business describes its approach as creating healthful, customized dining experiences centered on fresh and flavorful cuisine.
Its website also states that the company was established in 2019 and serves the Dallas-Fort Worth metropolitan area.
Customers can use the listed phone numbers to ask about event format, menu selections, order requirements, pricing, scheduling, and whether personal chef or cooking lesson services fit their needs.
Teddys Kitchen’s Fort Worth address is 3000 S Hulen St Suite 124, Fort Worth, TX 76109, and its primary listed phone number is +1 833-998-4725.
Mise en Placebooking facts
- Phone+1 833-998-4725
- Siteteddysfoods.com
- Kitchen base3000 S Hulen St Suite 124, Fort Worth, TX 76109, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fort Worth, TX. 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?
- 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.