Southern Hospitality Catering
Wedding Caterer
+1 504-897-0477
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Southern Hospitality Catering serves New Orleans from 3259 Chippewa St, offering full-service catering for weddings, receptions, seated dinners, corporate events, and seafood boils. Its documented services include cuisine-specific menus, drop-off catering, and staffed events. The company can be reached at +1 504-897-0477 or through its website for event planning and scheduling details.
Southern Hospitality Catering provides full-service catering for events of all sizes in New Orleans.
Its documented offerings include wedding catering, corporate events, seated dinner parties, seafood boils, cuisine-specific menus, drop-off catering, and staffed events.
The company’s stated approach includes creating a tailored menu for each event and handling event details to support planning for different group sizes.
Located at 3259 Chippewa St, New Orleans, LA 70115, Southern Hospitality Catering has identified John Rowland as President, Max Bouzaid as Executive Chef, Julie Lamkin as General Manager, and Ruben Saenz as Production Manager.
The company states that it was founded in 1984.
Event organizers can contact the business at +1 504-897-0477 or visit the company website to discuss menu needs, staffing, delivery arrangements, group size, and scheduling.
Current event requirements, pricing, availability, and cancellation terms should be confirmed directly before booking.
House Notesfrom the kitchen's own page
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Staffing About Us Contact Let Us Cater To You Southern Hospitality Catering offers full service catering for events of all sizes. From weddings and receptions, seated dinner parties, corporate events or seafood boils, we can
From their site
Mise en Placebooking facts
- Phone+1 504-897-0477
- Sitesouthernhospitalitycatering.com
- Kitchen base3259 Chippewa St, New Orleans, LA 70115, 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.