Touch of Class Catering
Wedding Caterer
+1 248-996-3659
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Touch of Class Catering serves wedding receptions, birthday parties, corporate gatherings, and private events from Oak Park, Michigan, within the Metropolitan Detroit area. Its documented offerings include broad menu options, cuisine-specific catering, menu planning, complete event staffing, servers, chefs, bartenders, linen, and china. Contact is available by phone or through the company website.
Touch of Class Catering provides event food service from 10612 W Nine Mile Rd in Oak Park, Michigan, serving the Metropolitan Detroit area.
Its website describes catering for weddings, birthday parties, corporate events, and private celebrations, with menu options spanning dinner selections, luncheon fare, hors d’oeuvres, and desserts.
The company also highlights cuisine-specific catering and menu planning for clients organizing an event around a particular style of food or occasion.
For full-service events, Touch of Class Catering documents support from servers, chefs, and bartenders, along with linen and china.
This setup is suited to hosts who want event-day food service and staffing coordinated as part of the catering arrangement.
The company lists a phone number, (248) 996-3659, and a website for consultation and scheduling.
Event planners can use those contacts to discuss the occasion, guest needs, menu preferences, staffing requirements, and current service terms.
Mise en Placebooking facts
- Phone+1 248-996-3659
- Sitetoccatering.com
- Kitchen base10612 W Nine Mile Rd, Oak Park, MI 48237, United States
- SpecialtyWedding 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
- 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?
- 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.