Metro Catering
Wedding Caterer
+1 858-626-2800
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Metro Catering provides custom catering in San Diego for private parties, celebrations, special events, and corporate functions. Its documented offerings include corporate catering, wedding catering, staffed events, seasonal menus, and personalized menu planning. The business serves luncheons, meetings, seminars, receptions, executive dinners, and other occasions requiring coordinated food service.
Metro Catering provides custom catering in San Diego for private parties, celebrations, special events, and corporate functions.
The company’s documented services include corporate catering, wedding catering, staffed events, personalized menu planning, and seasonal menus.
Its event experience covers luncheons, meetings, seminars, cocktail receptions, holiday parties, executive dinners, scientific conferences, and other private or organizational gatherings.
The business was launched in San Diego in 1993 by Dean Raiken and Cheryl Phillips Raiken, initially serving scratch-prepared food to local business and institutional boardrooms.
Its current service approach emphasizes customized menus, coordination with local specialty purveyors, and personalized hospitality for each event.
Metro Catering is located in San Diego, California, and can be reached at +1 858-626-2800 or through its website.
Event organizers can discuss menu requirements, staffing, timing, guest needs, and scheduling directly with the catering team.
Mise en Placebooking facts
- Phone+1 858-626-2800
- Sitemetrocateringsandiego.com
- Kitchen base6625 Top Gun St #101, San Diego, CA 92121, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Diego, 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's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.