On Safari Foods
Wedding Caterer
+1 206-932-9497
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
On Safari Foods provides catering and event food service from 3317 3rd Ave S in Seattle. Its documented offerings include corporate catering, wedding and event catering, cuisine-specific menus, drop-off catering, staffed events, menu planning, buffet service, boxed lunches, and beverage options for business gatherings, weddings, galas, and other events.
On Safari Foods serves Seattle-area event needs from its headquarters at 3317 3rd Ave South, Seattle, WA 98134.
The company documents corporate catering, wedding catering, event catering, cuisine-specific menus, drop-off catering, staffed events, and menu planning.
Its inquiry form supports planning for breakfast, lunch, dinner, appetizers, desserts, and all-day events, with service styles including buffet, plated, family-style, and passed service.
Additional options shown by the company include boxed lunches, beverage service, espresso service, bar selections, specialty cocktails, specialty mocktails, equipment, serviceware, rentals, plates, cutlery, glassware, linens, tables, and chairs.
These offerings can accommodate office meals, wedding receptions, galas, and other event formats.
On Safari Foods can be contacted at +1 206-932-9497 or through its website.
Clients should confirm the event location, menu, dietary requirements, staffing, equipment, rental needs, and timing when requesting service.
Mise en Placebooking facts
- Phone+1 206-932-9497
- Siteonsafarifoods.com
- Kitchen base3317 3rd Ave S, Seattle, WA 98134, 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.