A Black Tie Affair Catering
Wedding Caterer
+1 650-869-4181
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
A Black Tie Affair Catering provides full-service catering from South San Francisco for corporate events, weddings, staffed events, and private parties. The company serves the San Francisco Peninsula and offers fresh food with hospitality-focused event support. It is located at 161 Beacon St and can be reached at +1 650-869-4181 or through its website.
A Black Tie Affair Catering provides full-service catering from 161 Beacon St in South San Francisco, serving the San Francisco Peninsula.
Its documented offerings include corporate events, wedding catering, staffed events, and private parties, making the company suitable for business gatherings, wedding receptions, and private celebrations that require coordinated food service.
The company describes its approach around fresh food and gracious hospitality, with staffed event service available for occasions where guests need more than delivered meals.
Corporate planners may be considering office events or meetings, while couples and private hosts may need catering support for receptions and other celebrations.
Contact the business at +1 650-869-4181 or through its website to confirm menu options, event requirements, staffing details, scheduling, and pricing for the specific occasion.
House Notesfrom the kitchen's own page
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Hospitality Our Community About Us Founded by Owner Fran Guevara, A Black Tie Affair is a full service catering company that provides fresh food and gracious hospitality daily to the San Francisco Peninsula. With over 30 years of e
From their site
Mise en Placebooking facts
- Phone+1 650-869-4181
- Siteablacktieaffairinc.com
- Kitchen base161 Beacon St, South San Francisco, CA 94080, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Francisco, CA. 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.