Meg's Catering
Meg's Catering

Meg's Catering

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Introduction: I make my dishes from scratch and I am the only one who prepares the food. So, there's a certain level of quality and integrity in what I present to you. I can tell you what goes into each and every dish and I take a great deal of pride in everything I create. The freedom to create new dishes as they come to me. Also, there's something very satisfying about seeing my clients enjoy my food. I love to help my clients stand out with the food they serve their guests; it's such an honor to be part of all of these very special events.

Hired 1 time

Background checked

6 employees

16 years in business

Featured Projects

26 photos

Event type

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2 reviews


pro avatar
Deb C.
Apr 1, 2014
We had Megan cater our son's wedding dinner. It was a dinner for about 110 people and everything went off wonderfully. The food was delicious, served warm and looked inviting. The staff and Megan were professional, prompt and handled little changes without a fuss. The preplanning was easy and she kept everything well organized and had suggestions that made it all so easy. I would highly recommend Megan and her catering business.
pro avatar
Mikala C.
Mar 29, 2017

Hired on Thumbtack

Hired on Thumbtack

The service was great and everything tasted great but the meat was a little tough from being cut the wrong way. Other than that it was awesome.
Wedding and Event Catering
Background Check

Megan Yutesler


  • What should the customer know about your pricing (e.g., discounts, fees)?

    I offer discounts for larger groups. I charge your local sales tax. All of my meals include compostable paper plates, clear plastic flatware and napkins as well as all serve wear. I charge a 15% gratuity for my waitstaff and $.55/mile to travel from St. Paul Nebraska.

  • What is your typical process for working with a new customer?

    While I enjoy speaking with each customer, I don't always get the chance to have a lengthy conversation as I work about 90 hours a week. I like to start the process via email so we have a dialogue to work from, this way we are both on the same page. I have a very comprehensive website with plenty of pictures that testify to my ability. My clients can always text me and I will get back to them right away. If I'm working I can't always answer the phone but I can always text pretty quickly.

  • What education and/or training do you have that relates to your work?

    I apprenticed to be a chef 15 years ago and since then I am constantly researching new methods of cooking, new recipes and innovative ideas from other chefs.

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