Personal Touch Dining
Wedding Caterer
+1 858-638-0672
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Personal Touch Dining provides event catering from 9605 Kearny Villa Rd in San Diego. Its documented services include wedding, corporate, special-event, and private-gathering catering, with customized menus and dedicated event planning. The company also lists venue access, event rentals, bar services, and venue management among its offerings. Contact the team to discuss the event and menu.
Personal Touch Dining provides catering for weddings, corporate meetings, private family gatherings, and other special events in San Diego.
The company describes a customized planning process in which menus are shaped around each client’s tastes, with a dedicated event manager supporting the work.
Its listed offerings also include full-service menus, corporate and holiday menus, event rentals, bar services, venue referrals, and venue management.
Based at 9605 Kearny Villa Rd, the company presents event options that combine food, planning, and venue-related services.
Its website describes fresh, locally sourced ingredients and access to unique San Diego venues, while the service team can discuss details such as bartenders and rentals when those are part of the event plan.
Call +1 858-638-0672 or visit the website to confirm the preferred event format, menu requirements, guest needs, staffing, rentals, and current scheduling terms.
Mise en Placebooking facts
- Phone+1 858-638-0672
- Sitepersonaltouchdining.com
- Kitchen base9605 Kearny Villa Rd, San Diego, CA 92126, 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.