Howe It's Done
Wedding Caterer
+1 916-715-1592
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Howe It's Done provides catering and event services from Sacramento, serving the greater Sacramento area and surrounding communities. The company specializes in corporate catering, office catering, and event catering, while also offering wedding services. Its documented work includes office meetings and thousands of events, supported by menus and a dedicated wedding offering.
Based at 2502 Franklin Boulevard in Sacramento, Howe It's Done Catering & Events serves the greater Sacramento area and surrounding communities.
The company specializes in corporate catering, office catering, and event catering, making it relevant for office meetings, workplace gatherings, and broader event needs.
Wedding catering is also a documented part of its offering, with a dedicated weddings section on the company website.
Howe It's Done describes a hands-on approach that covers event planning and execution, supported by menus and a separate event space called The Spare Room.
Its website states that the company has provided services for thousands of events and office meetings over 20 years.
The business emphasizes creative thinking, attention to detail, and service shaped around the requirements of each occasion.
For current menu options, availability, pricing, and event planning details, contact Howe It's Done at +1 916-715-1592 or through its website.
House Notesfrom the kitchen's own page
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Howe It's Done: Home Home About Us Menus The Spare Room Newsletter Weddings to take you to the Essence Plus page --> Welcome to Howe It's Done Catering For 20 years, Howe It
From their site
Mise en Placebooking facts
- Phone+1 916-715-1592
- Sitehidcatering.com
- Kitchen base2502 Franklin Blvd, Sacramento, CA 95818, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Sacramento, 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 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.