Los Angeles, CA · ZIP 90039

Vivaldi Venues & Catering

Wedding Caterer

+1 707-771-7771

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 on their site
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Vivaldi Venues & Catering serves events from 3410 Glendale Blvd in Los Angeles. The business combines banquet venues with catering and offers spaces described as large, medium, and small halls, plus packages for weddings, corporate events, quinceañeras, showers, and birthdays. Venue information includes capacities of up to 300, 150, and 130 guests, respectively.

Vivaldi Venues & Catering operates at 3410 Glendale Blvd in Los Angeles, offering banquet halls and catering for celebrations and organized events.

Its documented venue options include a Large Hall for up to 300 guests, a Medium Hall for up to 150 guests, and a Small Hall for up to 130 guests.

The website also presents a catering menu and event packages for weddings, corporate gatherings, quinceañeras, showers, and birthdays.

The venue information highlights spacious interiors with crystal chandeliers, floral decor, drapery, table settings, and a dance floor.

The site describes the business as a banquet hall in Glendale and includes contact details for requesting event pricing.

Customers planning a wedding, corporate event, or private celebration can contact Vivaldi Venues & Catering with the event date, guest count, preferred venue, and package needs.

Current availability, pricing, catering details, and event terms should be confirmed directly.

Mise en Placebooking facts

Phone+1 707-771-7771
Sitevivaldivenues.com
Kitchen base3410 Glendale Blvd, Los Angeles, CA 90039, 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.