We Got It Covered Food Service
Wedding Caterer
+1 816-730-9427
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
We Got It Covered Food Service provides catering, food management, and concession services from 8133 Wornall Road in Kansas City, Missouri. The company serves the Kansas City, Missouri and Kansas areas, accepts event details by email, and states that quotes are provided within 48 hours, excluding weekends, with a 20-person minimum for catering.
We Got It Covered Food Service offers catering, food management, and concession services from 8133 Wornall Road in Kansas City, Missouri.
The company states that it serves both the Kansas City, Missouri and Kansas areas.
For catering inquiries, customers are asked to provide the event headcount, address, and menu; the company says it will provide a quote within 48 hours, excluding weekends.
Catering service has a minimum of 20 people, making the guest count an important detail to establish at the outset.
The business can be reached at +1 816-730-9427 or through wgicfood.com.
Its listed service context includes event food planning and fulfillment, while the Google Maps category identifies it as a wedding caterer.
Customers arranging a wedding, gathering, or other catered occasion can contact the company to confirm menu availability, timing, event logistics, and the terms that apply to their specific request.
Voices at Tablecustomer mentions
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We handle everything — from setting up a fully functioning buffet line with professional servers to creating customized menus tailored to your company’s unique needs. Our health and wellness options ensure your emplo
From a customer
Mise en Placebooking facts
- Phone+1 816-730-9427
- Sitewgicfood.com
- Kitchen base8133 Wornall Rd, Kansas City, MO 64114, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Kansas City, MO. 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.