Planning Your Dream Wedding

One of the first and single most important decisions you will make is selecting a caterer...This is the day that details matter like never before!

Quality is paramount here at Center Stage and our many specialty menu items and desserts are made with the utmost attention to detail. For this reason, Center Stage has received accolades from brides and grooms to parents and guests alike, as well as wedding consultants and the Roanoke media. When you select Center Stage to cater your wedding, you can rest assured that you have chosen the areas premier caterer.

We use the finest and freshest locally provided seasonal ingredients. Dairy from Homestead Creamery, farm fresh eggs & produce from Malu Aina Farm, organic produce from Thornton Creek Farm, local honey from Frying Pan Hollow Apairies...all prepared by our expert culinary team.

There is truly something magical about a group of people gathering in company and enjoying good food. This magic is our driving force, the energy that constantly pushes us to exceed the expectations of our clients. We truly love what we do. Allow us to show you just how good it can be.

What is all of this going to Cost?

The cost of catering an event varies based on the type of menu and location of the event, the season and other factors; but the following guidelines should provide you with a good idea of what you should expect, and the factors to consider in designing your event.

Time of Day

The time of day can play a significant role in the type of event you are planning. Guests will typically expect different types of quantities of food depending on the time of day.

As a rule of thumb, we suggest the following:

Breakfast/ Brunch - 7:00 am - 11:00 a.m.

Lunch - 11:00 a.m. - 1:00 p.m.

High Tea/ Snacks - 2:00 p.m. - 4:00 p.m.

Dinner - 5:00 p.m. - 7:00 p.m.

Passed Hors d' oeuvres / Dessert Reception - 8:00 p.m. into the evening

Type of Event

The type of event can be the biggest determining factor in menu variability and price.

Casual or Formal. Lunch or Dinner. Spring or Fall. Economical or Luxurious. Buffet or Served. These are considerations that go into each and every menu we prepare. We will work with you to produce a menu that uniquely reflects your tastes and needs.

Service Requirements

The number and type of servers at your function depends upon the number of guests and the size of the facility. Most events, especially those with table side service require service staff. The average sit down dinner will require (1) service person for every (10) guests with an average time of (6) hours per server, including set-up, clean-up and travel time. For weddings or extended events, the times may be longer. We can also provide for additional support staff such as bartenders, hostess services & coat check.

Location and Rentals

Often people forget about the cost of rental items. Does your site provide tables and chairs? Linens? Tents? Kitchen Facilities? All of these may affect your bottom line.

We can recommend many locations and provide information about their facilities.

PLEASE remember that these guidelines are only a "few rules of thumb" suggestions for your planning. Budgeting and prices may vary depending upon seasonal fluctuations and the specifics of your particular event.

Please let us know if you have any dietary needs that may require further customization of our menus by contacting our business office.

edible vibe