2441 E. 70th St.
Shreveport, LA 71105
(318) 795-9700
For more than 31 years, Savoie’s has maintained a stellar reputation for excellent food and quality service.
Now with the expansion they are ready to cater to larger crowds in the local Shreveport-Bossier City market.
“We have seen many places come and go, it’s not just about the food, the management, the service, or any other thing – I think it’s a commitment to do your best in all areas – without that you will fail,” Gerald Savoie, owner of Savoie’s Catering, said. “You also must surround yourself with good personnel; they are a direct reflection of you. You don’t ever want to ask an employee to do something you are not willing to do or have not done yourself.”
As many know, Savoie has retired from the restaurant business and has become more involved in the catering business. Savoie’s vision of excellence in the catering business inspired him to expand his three rooms to one large room to cater to special events. The newly remodeled room will handle 300 people comfortably for an elegant sit-down meal or a buffet.
Savoie’s also has plans to expand their menu and the new menu will be available in 2014.
“You can customize your own menu,” Savoie said. “We are also planning on bringing back the original Shorty Lenard’s Black Forest Cake made by Shorty’s son Chef Keith Lenard.”
Savoie said the catering business is ready to begin serving hungry customers at events.
“It is all in place equipment wise,” Savoie said. “We can feed thousands and have done so in the convention center and in surrounding states.”
Savoie said he thinks a lot about the customers when selected to cater an event for a client. He focuses on making the process of planning as seamless as possible.
“Usually it starts with a phone call or an email: We will normally email a menu and always try to get the customers to come by and see the facility – it usually sells itself,” Savoie said. “I try to set up a meeting to discuss what type of event and atmosphere they want to portray and work on food items to capture the event theme – once we come up with the menu, time and number of people, I take it from there and all they have to do is show up.”
With the expansion of the catering business comes more dedication for Savoie and his staff.
“I personally handle a lot of the booking, cooking and I’m more of a hands on type of person,” Savoie said. “I over see many of my parties from start to finish.”
More than anything Savoie strives to always obtain perfection and quality for each customer or attendee of a special event.
“I would also like to thank all of my customers who made the restaurant for 30 years a great place to eat.”
