One photo of a plate from the most recent event — what was on the menu, how it was served, straight off the line. Posted the same week it was cooked.
Every menu is priced per head, with the headcount confirmed a week out.
Plated or buffet service for receptions from 50 to 300 guests. We do a tasting first, lock the menu, and staff the service line so plates land while they're hot.
From $34 per head
Boxed lunches and hot buffets delivered to offices around the metro. Standing weekly orders get the same driver and the same delivery window every time.
From $14 per head
Half and full pans of mains and sides, dropped off cold with reheating instructions or hot in insulated carriers. Order by noon the day before.
From $45 per pan
Three-course seated service for rehearsal dinners, fundraisers and company banquets. One server per twenty guests, plates cleared between courses.
From $42 per head
Egg bakes, biscuits, fruit and coffee service for morning meetings and weekend events. Delivered and set up before your start time.
From $12 per head
Whole smoked turkeys, hams and family-style sides for holiday parties and reunions. Order windows open six weeks ahead of each holiday.
From $19 per head
Shot in the kitchen and on the line at events around the metro.
Copper Kettle runs one commercial kitchen on the north side of Oklahoma City. The person who prices your menu is the person who cooks it — no call center, no second kitchen across town.
Most weeks split between office lunches, weekend weddings and drop-off orders around Edmond, Norman, Moore and Yukon. Headcounts confirm a week out, and the delivery time on the contract is the time the truck arrives.
— Copper Kettle Catering
Four things we hold on every event, from a ten-box lunch to a 300-plate wedding.
Nothing is cooked the day before and reheated. The kitchen fires your menu the morning of the event.
The quote lists price per person, staffing and delivery as separate lines. No service-fee surprises after the event.
The contract states an arrival window and the route is planned around it, with your event as the only stop in that window.
Weddings and plated dinners get a tasting before you sign. What you approve at the tasting is what gets served.
Tell us the date, guest count and whether it's plated, buffet or drop-off. We'll send a menu and a per-head quote within two business days.
Call or email with the event date, guest count and venue. If the date is already booked we'll say so right away.