Panini Catering Memphis
Wedding Caterer
+1 901-569-5952
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Panini Catering Memphis offers event food service in Memphis, including wedding and special-occasion catering, drop-off meals, cuisine-specific menus, BBQ, appetizers, desserts, box lunches, and on-site cooking stations. Its menu includes Brazilian BBQ, fajita bars, pasta, breakfast, sandwiches, and other themed options. The business is located at 2843 Farrisview Blvd, Memphis, TN 38118.
Panini Catering Memphis offers catering for weddings, special occasions, social events, workplace gatherings, and other events in Memphis.
Its menu includes drop-off catering, box lunches, sandwiches, wraps, salads, appetizers, desserts, breakfast stations, pasta, Brazilian BBQ, Hawaiian luau selections, fajita bars, quesadilla bars, seafood boils, and on-site steak catering.
The company also describes an on-site cooking approach in which teams prepare dishes and beverages at workplaces, homes, banquet halls, or other event locations.
The business is located at 2843 Farrisview Blvd, Memphis, TN 38118, United States.
Hosts planning a wedding or celebration can review the wedding menu and special-occasion options, while offices and groups may consider drop-off meals, lunch menus, themed stations, or on-site preparation.
Contact Panini Catering Memphis through its website to confirm the current menu, event format, delivery details, pricing, availability, and scheduling requirements.
Mise en Placebooking facts
- Phone+1 901-569-5952
- Sitepaninicateringmemphis.com
- Kitchen base2843 Farrisview Blvd, Memphis, TN 38118, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Memphis, TN. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.