Georgia Roussos Catering
Wedding Caterer
+1 251-666-1141
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Georgia Roussos Catering serves Mobile from 1608 Rochelle St and plans food service for corporate events, weddings, conventions, reunions, parties, and other gatherings. Available menu styles include BBQ, fish fry, seafood buffet, shrimp and crawfish boil, company picnic luncheon, cocktail buffet, dinner buffet, and seated dinner. Call 251-666-1141 for a quote.
Georgia Roussos Catering serves Mobile from 1608 Rochelle St and offers event catering for corporate events, weddings, conventions, reunions, after-rehearsal gatherings, birthdays, anniversaries, Mardi Gras parties, and other occasions.
The company’s quote form asks for the event date, start time, guest count, location, event type, and preferred menu style, allowing the request to be shaped around the gathering.
Available menu styles include BBQ, fish fry, seafood buffet, shrimp and crawfish boil, company picnic luncheon, cocktail buffet, dinner buffet, seated dinner, and other selections.
The website describes the business as combining Greek flair and Southern hospitality, and it also presents cheese towers for ordering.
Georgia Roussos Catering can be reached at 251-666-1141 or through its website.
Customers should confirm menu availability, staffing or delivery arrangements, pricing, timing, and venue requirements when requesting a quote.
Mise en Placebooking facts
- Phone+1 251-666-1141
- Sitegeorgiaroussoscatering.com
- Kitchen base1608 Rochelle St, Mobile, AL 36693, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Mobile, AL. 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.