Georgi Caterer NYC
Wedding Caterer
+1 929-991-5114
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Georgi Caterer NYC provides event catering from its Brooklyn location at 100 Willoughby Street. Documented offerings include corporate breakfast and lunch, passed hors d’oeuvres, serve-yourself service, and wedding menus. The business can be contacted by phone or through its website to discuss event plans, menus, hospitality, and booking details.
Georgi Caterer NYC serves event needs from 100 Willoughby Street in Brooklyn, New York.
Its documented menu and service categories include corporate breakfast, corporate lunch, passed hors d’oeuvres, serve-yourself service, and wedding menus.
These offerings give the business a role in workplace meals, office gatherings, receptions, weddings, and other occasions where hosts need prepared food and an organized catering format.
The site also invites customers to book an event and discuss their vision.
The business lists a phone number, +1 929-991-5114, along with contact information through its website.
Its published menu structure allows prospective customers to begin with the event type and food-service format most relevant to the occasion, whether that means a corporate meal, passed appetizers, a self-serve setup, or wedding catering.
Event planners should contact Georgi Caterer NYC directly to confirm current menu choices, availability, pricing, staffing expectations, venue logistics, and scheduling for the intended event.
Mise en Placebooking facts
- Phone+1 929-991-5114
- Sitegeorgicaterer.com
- Kitchen base100 Willoughby St, Brooklyn, NY 11201, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New York, NY. 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.