Angela's Catering
Wedding Caterer
+1 801-577-9180
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Angela’s Catering serves the Salt Lake City region from 3804 Highland Drive. The business specializes in wedding receptions, corporate lunches and dinners, and special events, with customized menus that include appetizers, seafood, salads, buffets, desserts, and fruit and vegetable trays. Customers can call for event details and a quote.
Angela’s Catering serves the Salt Lake City region from 3804 Highland Drive and specializes in wedding receptions, corporate lunches and dinners, and special events.
The company describes a customized catering experience, with menus shaped around each customer’s needs and budget.
Its published offerings include appetizers, seafood, salads, buffets, desserts, and fruit and vegetable trays.
The business states that its dishes use fresh ingredients and are prepared by hand.
Angela’s Catering presents its service as suitable for wedding celebrations, business meals, and other special events, with menu planning centered on the occasion and requested food selections.
Customers can call +1 801-577-9180 to discuss the event and request a quote.
Before booking, confirm the available menu for the specific occasion, guest count, timing, delivery or service arrangements, and any applicable fees or cancellation terms.
House Notesfrom the kitchen's own page
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Angela's Catering Service - Home 801-577-9180 Home About Blog Menus Wedding Reception Menu Party & Special Events Corporate Menu Contact Food Gallery Let us cater to you Here at Angela's, we are
From their site
Mise en Placebooking facts
- Phone+1 801-577-9180
- Siteangelascreativecatering.com
- Kitchen base3804 Highland Dr, Salt Lake City, UT 84106, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Salt Lake City, UT. 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.