Unique Events & Catering
Wedding Caterer
+1 321-888-0754
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Unique Events & Catering serves Orlando and Central Florida with catering for weddings, corporate events, conferences, birthday parties, holiday gatherings, and other occasions. Its offerings include customized menus, hors d’oeuvres, salads, proteins, sides, plated dinners, desserts, action stations, and bar service. The business is located on S Orange Blossom Trail in Orlando.
Unique Events & Catering provides event food service from 9301 S Orange Blossom Trl in Orlando, with service described for weddings, corporate events, conferences, birthday parties, holiday gatherings, and other Central Florida occasions.
The company’s published menu categories include hors d’oeuvres, salads, proteins, sides, plated dinners, desserts, action stations, and bar service, giving clients several formats to discuss for a specific event.
The business describes a planning approach centered on creating a menu that fits the client’s taste, budget, and style.
Its site also mentions catering coordination, personal service, and advice throughout event planning, including support for an intimate wedding, an awards dinner, or a family barbecue.
The published information says the company uses fresh ingredients and chooses organic or locally sourced options when possible.
For scheduling, menu details, and event coordination, contact the Orlando location at +1 321-888-0754 or through the company website.
Mise en Placebooking facts
- Phone+1 321-888-0754
- Siteuniqueeventscatering.com
- Kitchen base9301 S Orange Blossom Trl, Orlando, FL 32837, 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?
- 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.