The Southern Palate
Wedding Caterer
+1 912-412-8554
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Southern Palate provides catering in Savannah and serves business meetings, corporate luncheons, weddings, church banquets, parties, family reunions, and BBQs. Its offering centers on Southern cuisine, with catering menus and inquiries available through the business website. The company lists its Savannah location at 1014 W 52nd St and phone number 912-412-8554.
The Southern Palate provides catering for business meetings, corporate luncheons, weddings, church banquets, parties, family reunions, and BBQs.
Based in Savannah, the company describes its offering as Southern cuisine and highlights a corporate-style approach.
Its website also provides a catering menu and an inquiry option for people planning an event or requesting an estimate.
The business states that it has catered to the greater Savannah area, the Low Country, and the Golden Isles for more than 15 years.
Its listed contact information is 1014 W 52nd St, Savannah, GA 31405, with phone service at 912-412-8554.
The Southern Palate’s documented services include corporate events, wedding catering, cuisine-specific catering, drop-off catering, and boxed lunches.
Customers can contact the business to discuss the event type, guest count, menu preferences, delivery or service needs, and timing.
Mise en Placebooking facts
- Phone+1 912-412-8554
- Sitethesouthernpalate.net
- Kitchen base#1014, Savannah, GA 31419, 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.