The Kitchen by Cooking with Que
Corporate Caterer
+1 313-462-4184
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Kitchen by Cooking with Que is a Detroit food and event business at 6529 Woodward Avenue, Suite A. Its documented offerings include catering, catering menus, bar packages, venue booking, private events, cooking classes, meal preparation, craft cocktails, and marketplace products. The website also identifies team-building activities, chef battles, and ticketed brunch events among its event-related options.
Located at 6529 Woodward Avenue, Suite A, in Detroit, The Kitchen by Cooking with Que combines catering with venue and culinary experiences.
Its website includes catering request and menu options, catering bar packages, venue booking, private events, cooking classes, meal preparation, craft cocktails, gift certificates, and marketplace offerings.
The event program includes Friday Night Wine Down, Tacos & Turntables, culinary summer camps, and other classes and events.
The business also describes reservations for team-building activities, chef battles, and private events.
Its published contact information lists 313-462-4184 for call-in orders and identifies email as the preferred contact.
The website shows Monday through Thursday hours of 11 a.m. to 5 p.m., Friday hours of 11 a.m. to 10 p.m., and Saturday hours of 11 a.m. to 5 p.m.; Sunday is described as RSVP or ticketed brunch only.
Contact the business directly for current catering, venue, event, and booking details.
Mise en Placebooking facts
- Phone+1 313-462-4184
- Sitethekitchenbycwq.com
- Kitchen base6529 Woodward Ave suite a, Detroit, MI 48202, United States
- SpecialtyCorporate Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Detroit, MI. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.