Uncommon Catering & Eatery
Wedding Caterer
+1 407-719-5116
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Uncommon Catering & Eatery serves Orlando and focuses on customized catering for weddings, corporate events, showers, cocktail parties, birthdays, and celebrations of life. Its Curry Ford Road location supports private events, while the team creates menus around each event’s style and needs. Wedding clients can also attend a group tasting featuring a broad selection of dishes.
Uncommon Catering & Eatery brings customized catering to Orlando from its kitchen at 2942 Curry Ford Rd.
The business serves weddings, corporate events, showers, cocktail parties, birthdays, and celebrations of life, with menus created around the style of each event.
It also offers event planning and can provide matching décor and design, including work with its own florist for selected events.
Wedding planning includes a group Bridal Tasting Experience where couples sample approximately 30 to 40 individual dishes while exploring menu options.
Uncommon describes itself as a boutique caterer that limits the number of parties it accepts so clients receive direct attention from the initial conversation through the event.
The company also offers space for private events, with scheduling pending, and occasionally presents pop-up dinner and wine dinner services.
Contact the business to discuss the occasion, date, guest count, venue or location, menu direction, and available services.
Mise en Placebooking facts
- Phone+1 407-719-5116
- Siteuncommoncatering.com
- Kitchen base2942 Curry Ford Rd, Orlando, FL 32806, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Orlando, FL. 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.