Catering by George's
Wedding Caterer
+1 601-898-1934
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Catering by George's serves Central Mississippi from its Ridgeland headquarters, offering off-site catering and banquet-facility services for weddings, corporate events, meetings, conferences, receptions, and special galas. Its menus cover breakfast, lunch, and dinner, while Reservoir Pointe provides an event setting overlooking the Ross Barnett Reservoir. Formal quotes are available for planned events.
Catering by George's has provided food services in Central Mississippi since 1948 and is headquartered at Reservoir Pointe in Ridgeland.
The company offers both off-site catering and banquet-facility services, with breakfast, lunch, and dinner menus for wedding parties, corporate events, meetings, conference luncheons, receptions, and special galas.
Off-site service is described for company retreats and other gatherings that need delivered meals.
Reservoir Pointe serves as a venue for parties, banquets, corporate meetings, receptions, and weddings, with views overlooking the Ross Barnett Reservoir.
The company also describes handling event details for wedding celebrations and offers a formal quote for prospective events.
Catering by George's is based at 140 Madison Landing Cir, Ridgeland, MS 39157, and can be reached at +1 601-898-1934 or through cateringbygeorges.com.
Customers planning an event can contact the team to discuss the preferred setting, meal timing, guest needs, and whether off-site catering or the banquet facility is the better fit.
House Notesfrom the kitchen's own page
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Cheeses Along with Assorted Breads and all the Fresh Trimmings Fresh Pasta Salad Gourmet Box Lunches Smoked Turkey Breast Croissant All the Trimmings Pasta Salad Gourmet Box Lunches Club Sandwich Potato Chips Gourmet Box
From their site
Mise en Placebooking facts
- Phone+1 601-898-1934
- Sitecateringbygeorges.com
- Kitchen base140 Madison Landing Cir, Ridgeland, MS 39157, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Jackson, MS. 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.