Coastal Kitchen Catering
Wedding Caterer
+1 912-341-3663
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Coastal Kitchen Catering is a Savannah-based caterer offering weddings, corporate events, social gatherings, private dinners, and drop-off service. Its menus include customizable options, self-serve stations, and weekly pickup specials. Located at 251 Riverview Dr Suite A, the business also offers cooking classes and works with clients to design event meals.
Coastal Kitchen Catering creates food service for weddings, large corporate events, social gatherings, private dinners, and other celebrations in Savannah.
Its offerings include customizable meal options, package choices, self-serve station menus, drop-off catering, dinner-party planning, cooking classes, and weekly pickup specials.
The business also presents menu options for events ranging from intimate family gatherings to larger celebrations and business meetings.
Located at 251 Riverview Dr Suite A, Savannah, GA 31404, Coastal Kitchen Catering can be reached at +1 912-341-3663 or through its website.
The company identifies Chef Steven Williams as its owner and describes a collaborative menu-planning approach for clients shaping a wedding, corporate meal, or private dinner.
Its website also highlights fresh, local ingredients and culinary service connected to Savannah.
Clients can contact the team to confirm current menus, event packages, availability, and details for their specific occasion.
Mise en Placebooking facts
- Phone+1 912-341-3663
- Sitethecoastalkitchen.net
- Kitchen base251 Riverview Dr Suite A, Savannah, GA 31404, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Savannah, GA. 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.