Los Angeles, CA · ZIP 90019

Schaffer

Wedding Caterer

+1 310-452-2255

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus not verified
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Schaffer provides hospitality, catering, and event services from West Pico Boulevard in Los Angeles. Its documented work includes corporate events, wedding catering, staffed events, food and cocktails, event operations and logistics guidance, staffing-flow support, creative design, and bartending. The family-owned, certified women-owned business serves Los Angeles and events beyond its home market.

Schaffer brings hospitality, catering, and event services to Los Angeles from 5269 W Pico Blvd.

The business documents support for corporate events, wedding catering, and staffed events, along with elevated food and cocktails, operations and logistics guidance, event and staffing-flow planning, creative design, and bartending.

These offerings can support corporate lunches, meetings, office events, wedding receptions, and other gatherings that require both food service and event coordination.

Schaffer describes itself as a family-owned, values-led, certified women-owned small business established in 2009.

Its work is rooted in Los Angeles while extending to events beyond its home market, with a boutique, hands-on approach to hospitality and event execution.

Prospective clients can contact the team to discuss the event format, guest needs, staffing, food and beverage plans, timing, and current service arrangements.

Mise en Placebooking facts

Phone+1 310-452-2255
Siteschafferla.com
Kitchen base5269 W Pico Blvd, Los Angeles, CA 90019, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Los Angeles, 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.