Bacon and Fig Events
Wedding Caterer
+1 225-366-6594
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Bacon and Fig Events caters weddings, corporate events, fundraisers, baby showers, birthdays, and other celebrations in Baton Rouge. Its offerings include breakfast by the pan or tray, buffets, boxed meals, wedding cakes, venue rentals, and event staffing. The business is located at 10550 Airline Hwy and accepts inquiries by phone or online quote request.
Bacon and Fig Events serves Baton Rouge with catering for weddings, corporate events, fundraisers, baby showers, milestone birthdays, and other special occasions.
Its documented services include corporate events, wedding catering, menu planning, buffet service, breakfast by the pan or tray, boxed meals, wedding cakes, and venue rentals.
The website presents the company as an event partner that helps coordinate details around the celebration and guest experience.
For corporate gatherings, the company describes support for achievement celebrations and future kickoffs, with staff available to service events from start to finish.
Wedding services are also highlighted, alongside special-event catering for personal and family milestones.
Bacon and Fig Events is located at 10550 Airline Hwy, Baton Rouge, LA 70816, and lists +1 225-366-6594 for contact.
It also provides an online request-a-quote option.
Confirm menu choices, event timing, staffing needs, venue arrangements, and pricing for the specific occasion.
Mise en Placebooking facts
- Phone+1 225-366-6594
- Sitebaconandfigevents.com
- Kitchen base10550 Airline Hwy, Baton Rouge, LA 70816, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Baton Rouge, LA. 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.