Unique Cuisine Catering
Wedding Caterer
+1 225-383-3663
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based at 3838 W Lakeshore Dr in Baton Rouge, Unique Cuisine Catering plans and serves food for weddings, corporate gatherings, and other events. Its offerings include custom menu design, cuisine-specific menus, drop-off and full-service catering, staffed events, buffet service, boxed lunches, breakfast, brunch, lunch, dinner, and bar service. Contact the team for event details and availability.
Unique Cuisine Catering has served Baton Rouge events since 1984, offering full-service catering for weddings, corporate gatherings, social events, private celebrations, game-day tailgates, and lunch delivery.
Its food program includes breakfast, brunch, lunch, and dinner, with menus ranging from regional favorites to custom event selections.
The company highlights dishes such as Creole shrimp and grits, crawfish étouffée, chicken and sausage gumbo, carved prime rib, seafood pasta, and wedding reception buffets.
Service options include drop-off catering, staffed events, corporate boxed lunches, hot breakfast buffets, craft cocktail bar service, and custom menu design.
The business is located at 3838 W Lakeshore Dr, Baton Rouge, LA 70808, and can be reached at +1 225-383-3663 or through its website.
Its event inquiry form requests the event date, guest count, time, type, venue, menu type, planner information, and event theme so arrangements can be tailored to the occasion.
Mise en Placebooking facts
- Phone+1 225-383-3663
- Siteuniquecuisine.com
- Kitchen base3838 W Lakeshore Dr, Baton Rouge, LA 70808, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Baton Rouge, 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.