Kristi's Catering & Events
Wedding Caterer
+1 714-234-1003
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Kristi's Catering & Events offers wedding catering, cuisine-specific menus, staffed events, menu planning, and buffet service for celebrations and gatherings in the Anaheim area and selected surrounding communities. The business is based at 748 Stanford Cir in Placentia, with phone service available at +1 714-234-1003. Its website also presents Kristi Macias as an Orange County chef.
Kristi's Catering & Events provides wedding catering and event food service with cuisine-specific menus, menu planning, staffed events, and buffet options.
The business serves the Anaheim area and also lists Bakersfield, Fresno, Irvine, and Long Beach among its service locations.
Its website identifies Kristi Macias as a chef based in Orange County and highlights catering for weddings, school events, family gatherings, and memorial occasions.
Published customer comments describe wedding catering, a charcuterie arrangement for cocktail hour, and menu accommodations for dietary restrictions at a family memorial gathering.
These examples indicate that event menus may be developed around the occasion and guest needs, while the services include both planning and on-site staffing.
Kristi's Catering & Events is located at 748 Stanford Cir, Placentia, CA 92870, and can be reached at +1 714-234-1003 or through its website.
For an upcoming event, confirm the available menu, staffing scope, service location, timing, and dietary accommodations directly.
Mise en Placebooking facts
- Phone+1 714-234-1003
- Sitekristiscatering.com
- Kitchen base748 Stanford Cir, Placentia, CA 92870, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Anaheim, 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
- 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?
- 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.