Betty Zlatchin Catering
Wedding Caterer
+1 415-641-8599
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Betty Zlatchin Catering provides catering and event services from 1177 Indiana Street in San Francisco. Its documented offerings include corporate events, weddings, and private celebrations, giving organizations and hosts a starting point for planning event food service. Call +1 415-641-8599 or visit the website to discuss menus, availability, and event details.
Located at 1177 Indiana Street in San Francisco, Betty Zlatchin Catering & Events serves clients planning weddings, corporate gatherings, and private events.
The company’s documented focus includes corporate events and wedding catering, with its website also presenting Weddings, Corporate, and Private event categories.
This gives office organizers, couples, and private hosts a direct starting point for discussing the type of occasion and service needed.
Betty Zlatchin Catering can be contacted at +1 415-641-8599, and its website provides another point of contact for event inquiries.
When requesting information, clients can confirm the available event format, menu approach, guest count, scheduling, and any venue-related requirements for their occasion.
The San Francisco address places the business in the city’s 94107 area, while the company’s public materials focus on catering and events rather than a single type of celebration.
Mise en Placebooking facts
- Phone+1 415-641-8599
- Sitebettyzlatchin.com
- Kitchen base1177 Indiana St, San Francisco, CA 94107, 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 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.