Eat It Up Catering Service Inc.
Wedding Caterer
+1 559-478-0380
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Eat It Up Catering Service Inc. provides catering in Fresno for weddings, private celebrations, corporate events, association luncheons, and other hosted dining experiences. Its offerings include made-from-scratch recipes, seasonal ingredients, ethnic, American, and vegetarian options, private event catering, corporate catering, and customized menus. The business operates from 3210 N Fruit Ave.
Eat It Up Catering Service Inc. is a Fresno-based caterer serving weddings, private celebrations, corporate events, association luncheons, and other hosted dining experiences.
The company describes its food as made from scratch, with an emphasis on fresh, seasonal ingredients.
Menus include a wide range of ethnic, American, and vegetarian options, and private event selections can be customized to suit the event and budget.
Corporate catering includes prompt delivery, quiet setup, and professional event service.
The business operates from 3210 N Fruit Ave, Fresno, CA 93705, and serves Fresno, Clovis, and surrounding Central Valley cities.
Its website identifies the company as women-owned, a Fresno State alumni business, and a State of California Certified Small Business.
It also states that the commercial kitchen is licensed, certified, and insured, with employees who are ServSafe certified.
Customers can call +1 559-478-0380 or visit the website to discuss event format, menu preferences, delivery, setup, and scheduling.
Mise en Placebooking facts
- Phone+1 559-478-0380
- Siteeatitupfresno.com
- Kitchen base3210 N Fruit Ave, Fresno, CA 93705, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Fresno, 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.