Old Ballard Catering Co.
Wedding Caterer
+1 206-257-4742
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Old Ballard Catering Co. serves Seattle from 1505 NE 65th St with catering for corporate meetings, weddings, private celebrations, themed events, and multi-day gatherings. Its documented options include drop-off meals, staffed events, buffets, plated service, tray-passed items, live cooking stations, beverage packages, custom menu creation, décor coordination, and rental coordination.
Old Ballard Catering Co. is a brother-sister catering team based at 1505 NE 65th St in Seattle.
The company handles corporate meetings, morale events, mixers, holiday parties, product launches, company milestones, networking events, multi-day meetings, weddings, showers, private celebrations, and themed events.
Its catering formats include drop-off breakfast, lunch, happy hour, dinner, and snacks, along with full-service event catering and professional bartenders.
Menus can be tailored for the occasion and may include appetizers, desserts, buffet packages, individually packaged meals, wedding menus, beverages, and bar packages.
The documented service mix also includes plated meals, tray-passed food, live cooking stations, professional serving staff, décor coordination, event-space coordination, and rental coordination.
Event planning director Jo Ann works with clients on event details, while executive chef Evan develops menus for guests.
Contact the business through its website to discuss menu scope, staffing, timing, and event requirements.
Mise en Placebooking facts
- Phone+1 206-257-4742
- Siteoldballardcateringco.com
- Kitchen base1505 NE 65th St, Seattle, WA 98115, 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?
- 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.