A catering proposal is more than a menu. In San Miguel, these teams publish different combinations of food, bar service, rentals, staffing and event planning. Compare quotes against the same guest count, venue and service hours so the differences are visible.
Our profile notes use each business's published information, not a tasting or client interview. Check the venue's catering rules first, then ask each team for a written service plan and an itemized price.
Local planning notes
Compare food, bar, staff, tableware, glassware, furniture and cleanup separately. Ask for service hours and the overtime rate.
Confirm the kitchen, water, power and loading access with the venue. Ask the caterer for its setup and breakdown plan for that property.
Ask when the final menu is set, how many tastings the proposal includes and how meals for guests with dietary needs will be served.
Restaurant-based catering by chef Donnie Masterton for intimate dinners and weddings of up to 300 guests. The team serves events at its colonial Centro restaurant or off-site, with custom proposals, personalized service and a stated commitment to sustainability.
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San Miguel de Allende catering and event-planning team offering wedding design, tailored menus, venue scouting, supplier coordination and event logistics.
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Full-service wedding caterer and bar team founded by Anders and Kajsa Litzen, serving San Miguel de Allende since 2012. Their customizable offering spans intimate canapés, wedding banquets, cocktail programs, staffing, rentals and private tequila and mezcal tastings.
View details →Querétaro-based banquet and event-planning company serving weddings and social celebrations across the Bajío, including events in Guanajuato. The family business is currently led by CEO Giselle Massieu and is a 2026 corporate member of the International Association of Destination Wedding Professionals.
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San Miguel de Allende catering and event-planning team offering custom wedding menus, bar and mixology service, bilingual staff, tablescapes and support coordinating rentals and local vendors. Menus can accommodate vegan, vegetarian and gluten-free guests.
View details →Ask for the menu and portion plan, staff roles and hours, bar service, rentals, transport, setup, cleanup, taxes and any overtime rate. A low food price can become a different total once those items are added.
Ask the venue before requesting catering proposals. Some properties require in-house food service or approved vendors. If outside catering is allowed, confirm kitchen access, power, water, loading times and who removes waste.
Ask when the tasting happens, how many people may attend and whether the final menu can change afterward. Share dietary needs with the caterer in writing and ask how those meals will be identified and served.
