San Jose, CA · ZIP 95008

Continental Caterers

Wedding Caterer

+1 650-322-4189

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning on their site

Standing Servicepractice overview

Continental Caterers provides catering and event planning for weddings, corporate events, and milestone celebrations in the San Francisco Bay Area. The company describes full-service support covering menus, bar service, and staffing, with more than 30 years of experience. Its listed address is in Campbell, with service extending across the Peninsula.

Continental Caterers provides catering and event planning for weddings, corporate events, and milestone celebrations in the San Francisco Bay Area.

The company describes more than 30 years of experience and a full-service format that includes menus, bar service, and staffing.

Its website highlights wedding catering from tasting through reception, corporate events for teams and clients, and celebrations such as bar and bat mitzvahs.

Menu planning is part of the documented service offering, with event details used to shape the catering approach.

The business is based at 475 Vandell Way, Suite A, Campbell, California, and serves San Francisco, Menlo Park, Palo Alto, Redwood City, Mountain View, and communities across the Peninsula.

The website also presents the company as a Bay Area catering provider for private and professional occasions.

Contact Continental Caterers to discuss the event type, guest count, menu direction, bar needs, staffing plan, and venue requirements.

Mise en Placebooking facts

Phone+1 650-322-4189
Sitecontinentalcaterer.com
Kitchen base475 Vandell Way suite a, Campbell, CA 95008, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in San Jose, 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.