Frequently asked questions

You send us the form or email us directly. We reply within a few working days with a first assessment and propose a date for the detailed meeting.

Weddings: 9 to 18 months for popular dates. Corporate events: 6 to 8 weeks for gala evenings, 3 to 5 working days for a business lunch. Memorial services and last-minute events often workable to the day.

Yes. For weddings and major occasions we offer a tasting at Eckert once the menu direction is set. Tastings are chargeable and offset pro-rata against the catering fee on booking.

Simple deliveries and buffets start at €50 per person, premium weddings from €150, Signature events at Michelin level between €200 and €300 per person and above. Full-service packages including venue and music start at €190.

For German clients we invoice in euros, for Swiss clients on request in CHF with correct VAT statement.

We quote every event individually. We only offer packages where they make sense, e.g. for recurring framework contracts.

The entire Three Borders region: southern Baden between Basel, Lörrach and Bad Säckingen, Basel-Stadt, Riehen, Bettingen, the canton of Aargau as far as Möhlin, and on request Alsace.

Yes, regularly. We handle customs and VAT.

Yes. Complete tableware, glasses, cutlery, reusable furniture as required, plus service staff from our own WIO houses.

Electricity (16 A or 32 A depending on the set-up), a water supply nearby, enough floor space for our mobile stations.

Of course. We have a full plant-based line, not a side-dish programme.

We label every component and offer parallel lines for gluten-free, lactose-free and pork-free. Halal and kosher with lead time.

We cook child-friendly components alongside, without taking anything away from the adults’ enjoyment.

WIO-Catering is part of the WIO-Group run by the Wiedmer family in Grenzach-Wyhlen. Rainer Wiedmer is the senior partner and patron of Hotel & Restaurant Eckert, Larissa Wiedmer runs the operations, Nicolai Wiedmer is the Michelin-starred chef behind the catering.

Our kitchen team and service staff rotate from our own WIO houses, Eckert, Schlotzeria, Krone Inzlingen, Hotel 2places and Hotel Drei König. No agency staff, no rotating faces.

Yes. For every event you have one fixed contact, first conversation, planning, the day itself, one person who knows everything.

We rely on real reusable tableware and reusable glasses. Little waste arises; small leftovers feed our service and kitchen team on site, larger surpluses go back to Eckert for later use.

As far as possible regional: southern Baden, Markgräflerland and Switzerland. We name our suppliers transparently on request.