Don Strange of Texas
Wedding Caterer
+1 210-434-2331
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Don Strange of Texas provides catering and event services from its corporate offices and tasting room at 1551 Bandera Road in San Antonio. Documented offerings include wedding catering, staffed events, menu planning, and in-flight catering. Customers can contact the business to discuss event bookings, venues, menus, staffing, and scheduling.
Don Strange of Texas provides catering and event services from its corporate offices and tasting room at 1551 Bandera Road, San Antonio, TX 78228.
The business has a documented focus on wedding catering, staffed events, and menu planning, supporting customers who need food service organized around a celebration, venue, guest experience, or event schedule.
Its website also identifies events, catering, in-flight catering, and venues among its service areas and booking topics.
The San Antonio location serves as a point of contact for bookings and event discussions.
Customers can reach Don Strange of Texas at +1 210-434-2331 or use the company’s contact page to ask about available catering formats, menu development, staffing arrangements, venue coordination, and in-flight catering requirements.
The business also lists The Buckhorn Museum in San Antonio as a venue location.
Before scheduling, confirm the event format, menu scope, staffing needs, venue details, timing, and current booking terms for the occasion.
House Notesfrom the kitchen's own page
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From their site
Mise en Placebooking facts
- Phone+1 210-434-2331
- Sitedonstrange.com
- Kitchen base1551 Bandera Rd, San Antonio, TX 78228, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Antonio, TX. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.