Feast On This Inc
Wedding Caterer
+1 858-597-0740
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Feast On This Inc provides catering and event production from its San Diego location on Camino Santa Fe. Its documented offerings include corporate events, wedding catering, staffed events, and menu planning. The company also presents social event catering, bar services, seasonal menus, themed events, and private event catering for celebrations, business functions, and other gatherings.
Feast On This Inc provides catering and event production from 8395 Camino Santa Fe # D in San Diego.
Its documented services include corporate events, wedding catering, staffed events, and menu planning.
The company’s website also describes social event catering, bar services, seasonal menu creations, themed events, private event catering, and full-service event production for gatherings ranging from intimate celebrations to larger occasions.
For corporate clients, the company describes catering for board meetings, groundbreaking ceremonies, employee celebrations, and business-partner events.
Wedding services include menu design, table settings, and coordination with other vendors.
Social event offerings cover birthdays, anniversaries, reunions, and themed celebrations, while seasonal menus emphasize ingredients selected at their peak of freshness.
Event production support includes planning, customization, and execution across the event process.
Feast On This Inc can be reached at +1 858-597-0740 or through feastonthis.com to discuss event format, menu needs, staffing, bar service, timing, and venue coordination.
Mise en Placebooking facts
- Phone+1 858-597-0740
- Sitefeastonthis.com
- Kitchen base8395 Camino Santa Fe # D, San Diego, CA 92121, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Diego, 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.