Uncle Reggie's Catering
Wedding Caterer
+1 804-833-8306
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Uncle Reggie’s Catering serves Richmond from 114 E Clay St and handles weddings, private celebrations, corporate events, concert tour stops, and production catering. The business also offers custom meal planning, tastings by appointment, and event menus shaped around individual dietary needs. Contact the team at +1 804-833-8306 to discuss guest count, location, date, and menu preferences.
From its Richmond location at 114 E Clay St, Uncle Reggie’s Catering provides food service for weddings, private events, corporate gatherings, concert tour stops, and production catering.
The company’s website describes service for both intimate in-home meals and events involving more than 1,000 employees, giving planners a broad range of formats to discuss.
It also states that the team travels in Virginia, Arizona, and beyond, depending on the event.
Planning support includes custom quotes, menu discussions, and tastings by appointment.
The business highlights the importance of matching meal plans to each client’s dietary needs and personal style, making those details useful to share when requesting service.
Corporate clients and event organizers can contact the company with the event date, anticipated guest count, city or cross streets, and any relevant files or requirements.
Uncle Reggie’s Catering is located at 114 E Clay St, Richmond, VA 23219, and can be reached at +1 804-833-8306.
Mise en Placebooking facts
- Phone+1 804-833-8306
- Siteunclereggiescatering.com
- Kitchen base114 E Clay St, Richmond, VA 23219, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Richmond, VA. 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.