Lisa Borda Bord A Petite
Wedding Caterer
+1 661-837-4844
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Lisa Borda Bord A Petite provides custom catering for weddings, private celebrations, corporate cocktail parties, and other events in Bakersfield. Offerings include cuisine-specific menus, drop-off delivery, express to-go pickup, staffed events, hors d’oeuvres, complete dinners, desserts, and boxed lunches. The business is located at 7070 Schirra Ct and can be reached by phone or website.
At Lisa Borda Bord A Petite, catering is built around custom events ranging from birthday parties and bridal showers to corporate cocktail parties and larger celebrations.
The company describes its work as full-service catering and offers hors d’oeuvres, complete dinners, desserts, delivery drop-off service, and express to-go pickup orders.
Its documented service focus also includes wedding catering, cuisine-specific catering, staffed events, and boxed lunches.
Located at 7070 Schirra Ct in Bakersfield, the business was opened by Lisa Borda in 2004 after her culinary and food-service experience in Bakersfield, along California’s Central Coast, and at restaurants and resorts elsewhere.
The site also identifies Enrique “Rick” Betancourt as a culinary partner with experience in event catering, food-and-wine presentation, restaurant management, and culinary training.
Contact the business directly to confirm menu options, event staffing, delivery arrangements, timing, and current pricing for a specific occasion.
Mise en Placebooking facts
- Phone+1 661-837-4844
- Sitebordapetite.com
- Kitchen base7070 Schirra Ct, Bakersfield, CA 93313, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Bakersfield, 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?
- 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.