The Butcher's Market Catering
Wedding Caterer
+1 919-576-7916
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Butcher's Market Catering provides event food service from 1540 Dunn Rd #160 in Raleigh, North Carolina. Its offerings include custom menus for weddings, corporate events, and family celebrations, with meat platters, barbecue, charcuterie boards, sandwiches, vegetarian options, sides, and desserts. The company also describes event planning and on-site catering for gatherings in the Raleigh area.
The Butcher's Market Catering serves weddings, corporate events, and family celebrations from 1540 Dunn Rd #160 in Raleigh, North Carolina.
Its catering service includes custom menus tailored to the event, with offerings such as premium steaks, barbecue platters, custom charcuterie boards, artisan sandwiches, meat platters, and freshly prepared dishes.
Menu examples include roast beef, grilled chicken, brisket, and pulled pork, along with vegetarian options, side dishes, and desserts.
The company describes catering for private parties, wedding receptions, and corporate luncheons in Raleigh and nearby communities including Cary, Holly Springs, and Apex.
Its event support includes planning and on-site catering, with menu sections for dinner, lunch, hors d'oeuvres and displays, breakfast, stations, and food truck service.
For current availability, menu details, guest requirements, and pricing, contact +1 919-576-7916 or visit the catering website.
Mise en Placebooking facts
- Phone+1 919-576-7916
- Sitecatering.thebutchersmarkets.com
- Kitchen base1540 Dunn Rd #160, Raleigh, NC 27614, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Raleigh, 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
- 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.