Des Moines, IA · ZIP 50314

Top It Off Liquid Catering

Wedding Caterer

+1 515-402-0660

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus not verified
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning on their site

Standing Servicepractice overview

This Des Moines-based mobile bar and bartending service brings beverage service to weddings, corporate gatherings, nonprofit galas, and private parties across Iowa. Documented options include full-service alcohol packages, dry bar and mocktail experiences, bar setup, mixers, ice, disposables, and service coordinated with event planners.

Based in Des Moines, this mobile bar and bartending service provides beverage-focused event support across Iowa.

Its documented offerings include full-service alcohol packages as well as dry bar and mocktail experiences for weddings, corporate gatherings, nonprofit galas, and private parties.

The team works with event planners to shape customized beverage services around the occasion.

The service includes bringing the bar to the event location, with bartenders handling bar setup, mixers, ice, disposables, and event service.

The company also states that its licensed and insured bartenders support a range of event formats and can provide alcohol-free beverage service when requested.

Its website identifies a Des Moines base and lists service in communities including West Des Moines, Ankeny, Ames, Waukee, Altoona, Johnston, and Indianola.

The business is shown at 100 Indiana Ave, Des Moines, Iowa, with phone support available for event details and custom quotes.

Mise en Placebooking facts

Phone+1 515-402-0660
Sitetopitofflc.com
Kitchen base100 Indiana Ave, Des Moines, IA 50314, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Des Moines, IA. 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.