Jill's Catering
Cuisine-Specific Caterer
+1 562-627-5455
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Jill’s Catering serves Long Beach with home-cooked cuisine for events, offering cuisine-specific catering, personalized menus, staffed event support, and BBQ catering. The business also provides delivery within 15 miles, optional servers, and linen and tableware rentals. Located on E Spring Street, it can be contacted by phone or through its website for menus, quotes, and event planning.
Jill’s Catering brings home-cooked cuisine to events in Long Beach, with a focus on cuisine-specific catering, BBQ catering, and staffed event service.
The company can create personalized menus based on customer requests, making the offering suitable for wedding receptions, private celebrations, and other gatherings where the menu needs to reflect the occasion.
Menus and pricing information are available through the company website, along with a direct quote request.
Service details include delivery within 15 miles, extra servers available at an hourly rate, and optional linen and tableware rentals.
Pricing includes plastic plates, forks, napkins, and other plastic ware, while cake cutting is available for an additional fee.
Booking requires a deposit, with additional terms applying before the event.
Jill’s Catering is located at 5511 E Spring St in Long Beach and can be reached at +1 562-627-5455 for current menus, availability, pricing, and event requirements.
Mise en Placebooking facts
- Phone+1 562-627-5455
- Sitejillscateringlongbeach.com
- Kitchen base5511 E Spring St, Long Beach, CA 90808, United States
- SpecialtyCuisine-Specific Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Long Beach, CA. 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 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?
- How many courses or stations are within the per-head package, and what counts as an upgrade?
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.