Foxtail Catering & Events
Wedding Caterer
+1 415-282-2600
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Foxtail Catering & Events serves weddings, corporate events, private occasions, and virtual or hybrid events in San Francisco. Its services include custom catering menus, event planning, venue and vendor coordination, florals and décor, beverage catering, entertainment, A/V, staffing, and permits. The business is located at 2565 3rd St #311.
Foxtail Catering & Events offers catering and event planning for weddings, corporate gatherings, private events, and virtual or hybrid occasions in San Francisco.
Its wedding services include fine catering with custom menus, venue and site selection, florals and décor, full beverage catering with specialty pairings, event design, floor plans, vendor selection and management, site visits, vendor consultations, entertainment, A/V, staffing, and permits.
The website also identifies event planning and full event design among its broader services.
Foxtail is located at 2565 3rd St #311, San Francisco, CA 94107, and can be reached at +1 415-282-2600.
The company’s wedding-focused offering is designed around creating celebrations that are personal to each couple, with planning and design support alongside food service.
Corporate customers can inquire about business events, while private-event clients can discuss the appropriate combination of catering, planning, design, beverage, staffing, and venue support for their occasion.
Mise en Placebooking facts
- Phone+1 415-282-2600
- Sitefoxtailcatering.com
- Kitchen base2565 3rd St #311, San Francisco, CA 94107, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Francisco, 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?
- 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.