The Produce Station
Wedding Caterer
+1 734-663-7848
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Produce Station serves Ann Arbor from its State Street location with catering for weddings, corporate functions, breakfasts, lunches, dinners, picnics, holidays, and other events. Its menu includes boxed lunches, sandwiches, soups, salads, platters, appetizers, entrées, side dishes, desserts, and beverages. Delivery, grab-and-go, and individually packaged catering are also available.
The Produce Station offers catering from 1629 S State St in Ann Arbor, with menu options designed for weddings, corporate events, breakfasts, lunches, dinners, picnics, holidays, and other gatherings.
The catering selection includes beverages, breakfast and bakery items, green and deli salads, boxed lunches, sandwiches, soups, snacks, trays and platters, appetizers and hors d'oeuvres, entrées, side dishes, and desserts.
Individually packaged catering is available for customers who need food prepared in separate containers.
The business states that its food is made in The Produce Station Kitchen from scratch, including soup stock, and describes its ingredients as all-natural.
Customers can ask the catering team about delivery or grab-and-go orders, menu selections, and catering policies.
The site generally advises placing orders at least one week ahead, while some last-minute orders may be accommodated with 48 hours' notice when capacity allows.
Call +1 734-663-7848 to discuss an event or order.
Mise en Placebooking facts
- Phone+1 734-663-7848
- Siteproducestation.com
- Kitchen base1629 S State St, Ann Arbor, MI 48104, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Ann Arbor, 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
- 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.