Your Farms Your Table
Wedding Caterer
+1 980-549-1999
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Your Farms Your Table provides catering and event experiences from its Charlotte location on Thrift Road. The business focuses on seasonal, farm-to-table menus, bespoke catering, curated events, exclusive catering partnerships, and custom-crafted meals. Its documented scope includes corporate events, weddings, cuisine-specific catering, staffed events, and menu planning, with service shaped around the venue and occasion.
Your Farms Your Table brings a farm-to-table focus to catering and curated events in Charlotte and other listed North Carolina markets.
Its website describes seasonal menus built around ingredients sourced directly from local farmers and suppliers, along with bespoke catering and event experiences tailored to a venue’s needs.
The documented offering includes corporate events, wedding catering, cuisine-specific menus, staffed events, menu planning, and exclusive catering partnerships.
The business is located at 2200 Thrift Road in Charlotte and also presents personal chef experiences with custom-crafted meals prepared for clients at home.
Its broader food program includes seasonal community-supported meals, while Restaurant Constance is identified as its flagship restaurant.
For an event inquiry, customers can contact Your Farms Your Table at +1 980-549-1999 or through yfytgroup.com to discuss the venue, guest needs, menu preferences, staffing, and current availability.
Mise en Placebooking facts
- Phone+1 980-549-1999
- Siteyfytgroup.com
- Kitchen base2200 Thrift Rd, Charlotte, NC 28208, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charlotte, NC. 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.