Colette's Catering & Events
Wedding Caterer
+1 714-447-9190
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Colette's Catering & Events is a Fullerton-based Orange County caterer serving weddings, corporate events, social gatherings, and other celebrations across Southern California. Its offering includes seasonally inspired menus, handcrafted dishes, locally sourced ingredients, custom cuisines, and collaboration with in-house chefs to shape an event menu around each occasion.
Colette's Catering & Events creates catering for weddings, corporate events, social entertaining, and celebrations such as rehearsal dinners, dinner parties, graduations, reunions, birthdays, and anniversaries.
The company describes its food as seasonally inspired, with beautifully prepared dishes, locally sourced ingredients, handcrafted menus, and custom cuisines.
Customers can collaborate with the in-house chefs to develop a spread suited to the event and the needs of its guests.
The business is located at 1568 Kimberly Ave, Fullerton, CA 92831, United States, and identifies its service context as Orange County and the wider Southern California area.
Event inquiries can be started through the website’s form, which requests the event type, date, location, and contact details.
For current menus, availability, pricing, and event-service arrangements, call +1 714-447-9190 or contact the company directly.
Mise en Placebooking facts
- Phone+1 714-447-9190
- Sitecolettesevents.com
- Kitchen base1568 Kimberly Ave, Fullerton, CA 92831, 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.