Georgio's Catering Co.
Wedding Caterer
+1 253-232-3615
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Tacoma, Georgio's Catering Co. provides full-service catering for weddings and other events, with cuisine-specific menus and staffed event service. Its offerings include breakfast, lunch, evening, wedding, and barbecue menus, along with event décor and bar services. The business is located at 3812 S Wright Ave and can be reached by phone or through its website.
Georgio's Catering Co. brings together full-service catering, event coordination, décor, and bar services from its Tacoma location at 3812 S Wright Ave.
Its documented offerings include wedding catering, cuisine-specific event menus, and staffed events, making the company relevant for wedding receptions, private celebrations, and gatherings that need more than food delivery alone.
The website also presents dedicated breakfast, lunch, evening, wedding, and Georgio's BBQ menus, along with meeting snacks and beverages.
Menu direction can be shaped around the type of event and the cuisine requested, while staffed service supports events where guests need on-site food and hospitality assistance.
The company identifies Tacoma as its home location, with the listed business phone at +1 253-232-3615 and its website available for inquiries.
Prospective clients can use those contact channels to ask about available menus, event décor, bar service, staffing arrangements, scheduling, and the details needed for a wedding or private celebration.
Specific menu selections, event requirements, and service terms should be confirmed directly before planning.
Mise en Placebooking facts
- Phone+1 253-232-3615
- Sitegeorgioscatering.com
- Kitchen base3812 S Wright Ave, Tacoma, WA 98409, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tacoma, WA. 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
- 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?
- 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.