Texas Prime Catering
Cuisine-Specific Caterer
+1 210-527-6991
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Texas Prime Catering serves San Antonio with drop-off catering and menus shaped around each event’s tastes, guest count, and budget. Its offerings include prepared-on-site cuisine, charcuterie boards, and specialty jerky made from beef, deer, or combinations of both. The business is located at 11911 Crosswinds Way Ste. 307 and can be reached by phone or website.
Texas Prime Catering offers drop-off catering for occasions ranging from large backyard gatherings to intimate holiday meals.
The company describes a fresh approach centered on prepared-on-site cuisine, bringing food from its kitchen to the table.
Its menu offerings include charcuterie boards that can be built around a client’s taste, guest count, and budget, with options ranging from traditional meats and cheeses to barbecue boards.
Specialty jerky is also available in beef, deer, or combined varieties.
The business is located at 11911 Crosswinds Way Ste. 307, San Antonio, TX 78233, United States, and lists +1 210-527-6991 for contact.
Its website includes menu and contact sections for planning an event or selecting food.
Before booking, confirm the available menu, preparation and delivery details, timing, guest-count requirements, and pricing for the specific gathering.
Mise en Placebooking facts
- Phone+1 210-527-6991
- Sitetexasprimecatering.com
- Kitchen base11911 Crosswinds Way Ste. 307, San Antonio, TX 78233, United States
- SpecialtyCuisine-Specific Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Antonio, 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
- 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.