Above All Catering
Wedding Caterer
+1 714-220-1289
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Above All Catering serves Anaheim and provides catering for weddings, corporate events, and special occasions. Its services include menu planning, event venues, and coordinated food and hospitality service. The business is located at 218 S Magnolia Ave and can be contacted by phone or through its website for event details and scheduling.
Above All Catering serves events in Anaheim from its location at 218 S Magnolia Ave, Anaheim, CA 92804.
The company’s documented offerings include wedding catering, corporate catering, and special events, covering occasions from intimate gatherings to large-scale galas.
Its website also presents menus and venue options, giving clients starting points for shaping an event around the setting, guest list, and desired style of service.
The business describes a team that includes chefs, planners, and creative event professionals.
Its corporate catering is presented for business needs ranging from boardroom meetings to larger corporate events, while wedding services focus on menus and presentation tailored to the celebration.
Special-event catering is available for milestones, anniversaries, and private gatherings.
Above All Catering identifies Orange County and Los Angeles County as service locations.
Contact the business directly to confirm current menu options, event availability, staffing details, and pricing for a specific occasion.
Mise en Placebooking facts
- Phone+1 714-220-1289
- Siteaboveallcatering.com
- Kitchen base218 S Magnolia Ave, Anaheim, CA 92804, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Anaheim, 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.