Be My Guest Catering
Wedding Caterer
+1 410-987-5262
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Be My Guest Catering serves catering needs connected with corporate events, weddings, drop-off service, staffed events, and menu planning. The business is listed in Baltimore, with an address at 8258 Veterans Hwy #11 in Millersville, Maryland. Customers can contact the team by phone or through its website to discuss event details, menus, timing, and arrangements.
Be My Guest Catering offers several documented approaches to event food service, including corporate events, wedding catering, drop-off catering, staffed events, and menu planning.
Its listed offerings also include boxed lunches and buffet service, making the business relevant to office lunches, meetings, wedding receptions, private celebrations, and other gatherings that require planned food service.
Menu planning can help shape an event around its format, guest needs, and preferred service style.
The business is listed in Baltimore and gives its address as 8258 Veterans Hwy #11, Millersville, MD 21108.
Be My Guest Catering can be reached at +1 410-987-5262, and its website provides a starting point for event planning.
When making an inquiry, share the event type, guest count, location, preferred date, delivery or staffing needs, and any menu constraints.
Confirm current availability, minimums, fees, and cancellation terms directly for the specific event.
Mise en Placebooking facts
- Phone+1 410-987-5262
- Sitebmgcatering.com
- Kitchen base8258 Veterans Hwy #11, Millersville, MD 21108, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Baltimore, MD. 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.