Catering By Ericka
Wedding Caterer
+1 919-205-4764
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Catering By Ericka serves private and event catering needs in the San Francisco Bay Area, with a listed address in San Leandro and service visibility in Oakland. Its documented offerings include corporate events, wedding catering, cuisine-specific menus, and staffed events. Clients can contact the business by phone or through its website to discuss event details, menu preferences, and scheduling.
Catering By Ericka creates catering experiences for weddings, corporate gatherings, life events, and private celebrations across the San Francisco Bay Area and beyond.
Its documented offerings include corporate event catering, wedding catering, cuisine-specific menus, and staffed events.
The business website describes personalized menus shaped around clients’ preferences and dietary needs, with examples ranging from shrimp sliders and shrimp cocktail trays to wings prepared in several flavors.
The business is associated with Chef Ericka Means and lists an address at 2700 Fairmont Dr, San Leandro, CA 94578.
Its website presents a full-service approach for events, including consultation, menu development, and event execution.
This may suit clients planning a wedding reception, office gathering, family celebration, or other occasion that needs a tailored food service plan.
Contact the business directly for current availability, menu choices, staffing arrangements, pricing, and event logistics.
House Notesfrom the kitchen's own page
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Shrimp Po’ Boy Sliders Sliders on a french roll with Remoulade or French Mayo Sauce Wings BBQ, Garlic and Parmesan. Mango Habanero, Lemon Pepper, and Bufflo choose 2 . Shrimp Cocktail Tray Chilled shrimp with a fa
From their site
Mise en Placebooking facts
- Phone+1 919-205-4764
- Siteiamcheferickameans.com
- Kitchen base2700 Fairmont Dr, San Leandro, CA 94578, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Oakland, 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.