Justin Thompson Catering
Wedding Caterer
+1 918-779-6333
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Justin Thompson Catering provides full-service catering in Tulsa for weddings, rehearsal dinners, corporate lunches, nonprofit and fundraising events, and private or social gatherings. Its offerings include hors d’oeuvres, grazing, chef stations, buffet, plated meals, desserts, and lunch catering. The business also handles food and event logistics from its Tulsa base.
Justin Thompson Catering offers full-service catering for a range of occasions in Tulsa, Oklahoma.
The documented service lineup includes corporate events, weddings and rehearsal dinners, nonprofit and fundraising events, and private or social gatherings.
Menus include hors d’oeuvres, grazing selections, chef stations, buffet service, plated dishes, desserts, and lunch catering.
The business describes its menus as tailored to the event, including cuisine designed for fundraising occasions and custom chef-driven menus for private gatherings.
The company also states that it manages food and logistics so hosts can focus on the gathering.
Its process includes browsing the menu, reaching out, confirming event details, and coordinating the occasion.
Justin Thompson Catering is based at 1115 S Lewis Ave A, Tulsa, OK 74104, and lists a phone number and website for inquiries.
Planning details such as guest count, menu format, staffing, event logistics, dietary needs, scheduling, and pricing should be confirmed for the specific occasion.
Mise en Placebooking facts
- Phone+1 918-779-6333
- Sitetulsacatering.com
- Kitchen base1115 S Lewis Ave A, Tulsa, OK 74104, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Tulsa, OK. 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.