Big Momma's And Granny's Catering
Wedding Caterer
+1 901-208-8125
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Big Momma's and Granny's Catering serves events from its Bartlett location at 7546 US-70, with catering for corporate gatherings, weddings, business lunches, cocktail receptions, and other celebrations. The company highlights Southern Creole cuisine, customizable menus, optional wait and bar services, and meal-prep choices that include low-carb and vegetarian options. Contact the business for a tailored quote.
Big Momma's and Granny's Catering provides food and event services from 7546 US-70 in Bartlett, Tennessee.
Its stated specialties include Southern Creole cuisine, custom catering menus, and catering for both large and small occasions.
The company describes options for business lunches, weddings, cocktail receptions, private-home gatherings, selected venues, and outdoor events, giving customers several formats to discuss when planning food service.
The catering packages typically serve more than 100 people, while smaller packages are available through custom orders.
The website also identifies wedding, corporate, and special-event packages, along with optional wait and bar services.
For customers with specific dietary preferences, the company describes meal-prep options that include low-carb and vegetarian meals.
Contact Big Momma's and Granny's Catering by phone or through its website to confirm menu choices, event details, package size, and pricing for the occasion.
House Notesfrom the kitchen's own page
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From their site
Mise en Placebooking facts
- Phone+1 901-208-8125
- Sitebmgcateringmemphis.com
- Kitchen base7546 US-70, Bartlett, TN 38133, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Memphis, TN. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.