Messina's Catering & Events
Wedding Caterer
+1 504-469-7373
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Messina's Catering & Events serves the New Orleans area from Jefferson, Louisiana, with catering for corporate functions, weddings, social celebrations, festivals, and other special events. The company offers custom menus that can include authentic New Orleans, ethnic, and kosher cuisines, along with event planning, food and beverage management, school lunch programs, and staffed event service.
Messina's Catering & Events operates from 916 Dakin St in Jefferson, serving New Orleans-area events with corporate and social catering, wedding catering, cuisine-specific menus, staffed events, and menu planning.
The company describes catered occasions in historic buildings, private homes, food and music festivals, and other special-event settings.
Its event planners help develop a menu and overall experience suited to the occasion and budget, while its offerings include authentic New Orleans cuisine, ethnic cuisines, and kosher options.
Beyond event catering, Messina's lists festival management, food and beverage management, school lunch programs, catering menus, and gourmet-to-go offerings.
The business is described as family-owned and operated, with the current team representing second- and third-generation ownership.
Contact the Jefferson location at +1 504-469-7373 to discuss the event format, guest count, menu needs, venue, staffing, and scheduling.
Mise en Placebooking facts
- Phone+1 504-469-7373
- Sitemessinascatering.com
- Kitchen base916 Dakin St, Jefferson, LA 70121, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New Orleans, LA. 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.