Paul Kennedy Catering
Wedding Caterer
+1 912-964-9604
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Paul Kennedy Catering serves wedding, corporate, and other event-food needs associated with Savannah, with its listed address in Pooler at 1370 US-80. Documented offerings include wedding catering, corporate events, drop-off catering, menu planning, buffet service, and hors d’oeuvres. Customers can contact the business by phone or website to discuss event details, menus, timing, and arrangements.
Paul Kennedy Catering supports weddings, corporate functions, business lunches, meetings, seminars, class reunions, retirement parties, and other gatherings connected with Savannah.
Its documented offerings include wedding catering, corporate events, drop-off catering, menu planning, buffet service, and hors d’oeuvres.
The company’s website also describes catering for occasions ranging from formal sit-down meals to buffet-style meals and lighter event food service.
The business is based at 1370 US-80 in Pooler, Georgia, with a Savannah catering focus.
Wedding-related services described on the supplied website include wedding facilitation, linen rentals, ice sculptures, fountains, and other event details.
Corporate catering is described for business meetings, lunches, seminars, media events, and larger galas, with options such as box lunches and buffet-style lunch breaks.
For current menu choices, event availability, pricing, delivery arrangements, and planning requirements, contact Paul Kennedy Catering at +1 912-964-9604 or through paulkennedycatering.com.
Mise en Placebooking facts
- Phone+1 912-964-9604
- Sitepaulkennedycatering.com
- Kitchen base1370 US-80, Pooler, GA 31322, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Savannah, GA. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.