Touch of Paradise Catering
Wedding Caterer
+1 714-603-7592
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Touch of Paradise Catering provides corporate, wedding, holiday, film production, office, brunch, BBQ, Italian, Hawaiian, taco bar, and other event catering services. The business is based at 3519 W Commonwealth Ave L M, Fullerton, CA 92833, and serves Orange County and surrounding Southern California counties. Contact: +1 714-603-7592.
Touch of Paradise Catering provides food service for corporate lunches and picnics, weddings, film productions, holidays, office meals, brunches, and special events.
Its published options include BBQ grilling, taco bars, Italian food, Mediterranean, Hawaiian, American, breakfast and brunch menus, as well as box lunches and daily or weekly meals.
The company also describes event planning and catering services for gatherings ranging from simple delivery to full-service catered events.
The business is based at 3519 W Commonwealth Ave L M, Fullerton, CA 92833, United States, with a contact number of +1 714-603-7592.
Its site says it serves Orange County, Riverside County, Los Angeles County, and San Bernardino County.
Customers planning an event can discuss the preferred menu style, delivery or on-site service, guest count, staffing needs, and quote details with the catering team.
Mise en Placebooking facts
- Phone+1 714-603-7592
- Sitetouch-of-paradise.com
- Kitchen base3519 W Commonwealth Ave L M, Fullerton, CA 92833, 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?
- 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.