Kaspars Catering & Events
Wedding Caterer
+1 206-298-0123
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Kaspars Catering & Events serves Seattle from 3656 34th Ave W, providing catering for weddings, corporate events, and private parties. Its documented offerings include cuisine-specific menus and menu planning, with Pacific Northwest cuisine incorporating European and Asian culinary traditions. Customization is available for event tastes, themes, budgets, timelines, and dietary preferences, including vegan and gluten-free choices.
Kaspars Catering & Events provides catering and event planning from 3656 34th Ave W in Seattle.
Its documented event offerings include weddings, corporate events, private parties, galas, and fundraisers.
The company describes its service as tailored to each event’s tastes, theme, budget, and timeline, making menu planning part of the preparation process for both social and business gatherings.
The culinary offering centers on Pacific Northwest cuisine incorporating European and Asian traditions.
Menus can be customized to suit different tastes and dietary preferences, with vegan and gluten-free choices specifically mentioned.
Kaspars also presents cuisine-specific catering and online express catering among its service options.
Event inquiries can be directed to the listed phone number, +1 206-298-0123, or through the company website.
When planning, confirm the desired event format, menu style, guest count, timing, and any dietary requirements so the proposed service matches the occasion.
Mise en Placebooking facts
- Phone+1 206-298-0123
- Sitekasparsseattlecatering.com
- Kitchen base3656 34th Ave W, Seattle, WA 98199, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Seattle, WA. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.