Vaughan and Company
Wedding Caterer
+1 205-999-9097
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Vaughan and Company provides catering and gourmet-to-go options from its Birmingham location on Church Street. Its offerings include customized event catering, weekly prepared meals, family-style dishes, signature sandwiches, curated wine selections, and artisanal ice cream. The business serves occasions ranging from intimate gatherings to larger events and can be reached by phone or through its website.
At Vaughan and Company, Birmingham diners and event hosts can choose from catering and gourmet-to-go offerings designed for different occasions.
The business describes customized event catering for intimate gatherings and larger events, with menus tailored to individual tastes and needs.
Its rotating weekly specials and seasonal favorites include freshly prepared meals for lunches, family dinners, casual gatherings, and meals at home.
The menu also features signature sandwiches made to order, a curated wine selection intended to pair with menu offerings, and an artisanal ice cream selection.
Vaughan and Company is located at 73 Church St, Birmingham, AL 35213, and identifies itself as a small, family-run catering business serving Birmingham, Alabama.
Customers can contact the business at +1 205-999-9097 or through vaughantogo.com to discuss event details, menu options, and current ordering information.
Mise en Placebooking facts
- Phone+1 205-999-9097
- Sitevaughantogo.com
- Kitchen base73 Church St, Birmingham, AL 35213, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Birmingham, AL. 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?
- 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.