Party In A Box Catering
Wedding Caterer
+1 949-257-8420
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Irvine at 19 Hammond #512, Party In A Box Catering provides catering for weddings, corporate events, and cuisine-specific menus. The company also serves business luncheons, meetings, office events, wedding receptions, and private celebrations. It presents event planning and food service together, with additional event design options described on its website.
Party In A Box Catering provides event food service from its Irvine location at 19 Hammond #512, Irvine, CA 92618.
Its documented offerings include corporate events, wedding catering, and cuisine-specific catering, with related use cases such as business luncheons, office meetings, wedding receptions, and private celebrations.
Clients can contact the company at +1 949-257-8420 or through its website to discuss an event and check availability.
The company describes a broader event-planning approach that can coordinate food, music, lighting, draping, photography, floral design, rentals, and other event elements.
Its website also references occasions including baby showers, birthdays, and anniversaries, alongside large corporate functions.
For customers planning an event in or around Irvine, the service may be relevant when catering and event design need to be coordinated through one provider.
Menu details, availability, pricing, and the specific scope of event services should be confirmed directly for the occasion.
Mise en Placebooking facts
- Phone+1 949-257-8420
- Sitepartyinaboxcatering.com
- Kitchen base19 Hammond #512, Irvine, CA 92618, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Irvine, 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?
- 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.