Sally Ann Catering
Wedding Caterer
+1 714-779-1260
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Sally Ann Catering provides wedding and corporate event catering associated with Anaheim and based at 801 Lakeview Ave B in Placentia. Its documented offerings include menu planning and buffet service. Customers can contact the business at +1 714-779-1260 or visit its website to discuss event needs, menus, timing, and pricing.
Sally Ann Catering provides catering for wedding celebrations, corporate events, and buffet-style gatherings.
Its documented services include menu planning, giving customers a way to discuss the food and service structure needed for a particular event.
The business is associated with Anaheim and lists its address at 801 Lakeview Ave B, Placentia, CA 92870, United States.
Event planners can contact Sally Ann Catering at +1 714-779-1260 or visit the company website to discuss a wedding reception, corporate meeting, office event, or another catered occasion.
Menu planning may be useful when the event requires a defined selection of dishes, while buffet service can support gatherings where guests are served from a shared arrangement.
Before scheduling, customers should confirm the available menu options, event timing, guest capacity, staffing details, delivery or setup arrangements, and current pricing for their specific occasion.
Mise en Placebooking facts
- Phone+1 714-779-1260
- Sitesallyanncatering.com
- Kitchen base801 Lakeview Ave B, Placentia, CA 92870, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Anaheim, 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.