Fraiche Catering - SF
Wedding Caterer
+1 925-683-2800
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Fraiche Catering - SF serves San Francisco and the Bay Area with catering for corporate events, weddings, and social occasions. Services include full-service catering, drop-off and delivery, custom menu planning, event coordination, venue selection, and event design support. The San Francisco location is at 201 Spear St # 1100, with phone and website contact available.
Fraiche Catering - SF provides catering for corporate events, weddings, and social occasions in San Francisco and the Bay Area.
Its documented offerings include full gourmet service, drop-off catering with service, alcohol and full bar services, custom menu planning, event coordination and management, venue selection, event design and decor, equipment rental management, entertainment and A/V booking, and custom branding design.
Located at 201 Spear St # 1100, San Francisco, CA 94105, the business presents its services for settings ranging from San Francisco high-rises to East Bay venues.
Corporate hosts can ask about event menus and logistics, while wedding and social clients can discuss custom planning, presentation, venue needs, and on-site coordination.
Drop-off and delivery options are also documented for occasions that do not require the full service format.
For current availability, pricing, and event details, contact the team at +1 925-683-2800 or through fraichecater.com.
Mise en Placebooking facts
- Phone+1 925-683-2800
- Sitefraichecater.com
- Kitchen base201 Spear St # 1100, San Francisco, CA 94105, 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.