The Class Act Band

Add a touch of Class to your event......(770) 497-0520

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· Venue, Event Site Selection

· Catering

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Chef Ed Schmidt whether in the kitchen or in his office he oversees all aspects of the business of creating a unique palatable expression. 

Catering / Food Services

Catering, food and beverage services

No special event is complete without some sort of appetizers, food or beverages. This is where the professional caterer comes in. Professional caterers provide the food and beverage services. Catering services vary form caterer to caterer. Caterers usually are  concerned food and menu selection as well as food preparation. Many caterers include all or some of the following services such as  offsite-catering, venue and facility setup, food stations, wait staff, offsite delivery, dinnerware, cookware, linens, clean up staff, beverage and bar services and everything in between. 

Some work exclusively or primarily on one or several particular event sites and others as listed on this page work off-site at many different sites and are our primarily focus of this page. Caterers for the most part , prepare, deliver and serve food and beverages but may widely vary in their  presentation, services offered, delivery of that service as well as cost for their services. Some caterers specialize on the very elegant and formal affairs, some concentrate their interests on the more casual and non-formal events while some do both as a matter of business. Some caterers specifically concentrate their efforts and operations on large affairs, some on  the more medium and small intimate affairs, while others have the experience and staff to do both as equally well. 

Catering services costs may range from charging $10.00 per person/plate all the way up to $200.00 or more per person/plate. The wide range in cost differences between an relatively expensive dinner and an inexpensive one may not be due necessary to what the food content being served is or what it costs. It may be largely due to the amenities, number of courses, added services and duties and added personnel  that a caterer provides as a standard package or added options that are purchased along with the basic food or menu choices. A general rule of thought is that the more options that are exercised the higher the plate cost will be. Also in many cases the higher the rent or tax district of the venue or event site the higher the food services cost will be.

Many people understand that food is a relatively inexpensive commodity and wonder why the simple cost of a plate of food is so costly for events.  The answer is the personnel and the services required to perform the duties of banquet services at special events is costly to employ. Add additional services, upgrade of services, items and/or amenities, extra courses and add the additional service personnel needed to accommodate these extra duties and the price of the overall food bill will be substantially  higher. Reduce the services and amenities and you reduce your overall catering bill. If one is budget conscience, and who isn't these days, then a general rule of thought to keep one's food bill down is to serve palatable food that is nutritious and filling rather than just presentational in appearance. Keeping away from the extra courses, hors 'd oeuvres  and highly presentational foods that look good but rarely ever get eaten will reduce the overall expense for food. Keep the amenities to a minimum and opting out of the upgraded options will keep your food budget concerns under control. One can have an elegant meal without overspending on needless food items or services that really don't add much to the overall success of the event. But, however does add to the overall expense or raising the budget rather than reducing it. Keeping you food choices simple, nutritious and palatable will ease the financial stress on your wallet as well as your emotions.

Food content and nutritional value

Food content is becoming more and more of an issue as well as a welcome health trend these days. More and more consumers are asking for and demanding real whole foods that are not only esthetically appealing as well as palatable, but foods that are organically grown, chemically free and nutritionally fulfilling. One new comer on the scene is Whole Foods a fortune 500 company that is one of the leaders in the food industry to serving the needs to those individuals who are looking for alternative nutritionally sound foods that are non-processed, organically grown as well as chemically free. Whole Foods slogan,  "Whole food, Whole person, Whole planet" is one that is making a difference in our eating habits as well as our health. The millions who are asking for these types of foods are a substantial growing number  and will be the majority of the consumers in the future. Those food distributors as well as food providers such as caterers who provide these types of healthy food choices will be the caterers of the future as well. Those that embrace these healthy concepts about food today are the present day innovators in the food industry. 

Chef's are the heart and soul of catering

As no special event is ever complete without some sort of food appetizers, banquet, or fine dining. No special event with fine dining or banquet services could ever get off the ground without the professional chef behind the scenes overseeing and making sure all the food is being prepared properly. Professional chefs are the heart and soul of the catering business. They are the ones that prepare the gourmet dishes that make our mouths water with insatiable fervor. The Chefs are the ones who are typically educated and trained in their craft and who possess the skills as well as the years of experience in food services. Chefs are highly skilled at taking ordinary food and making a gourmet feast out of it. Even with the simplest of foods an experienced chef can craft their magic to make an outstanding palatable expression of flavor. 

Many chefs own their own fine dining establishments, restaurants, special event facilities or catering business while others work as chefs or executive chefs for many venues, establishments or caterers. What ever the relationship the caterer is generally only as good as the chef in the kitchen behind the scenes making it all happen. Without the professional chef there is no food and without food there is no food service. Next time you are at a special event you might just want to take the time to see who is the person or persons in the kitchen creating the palatable expression you are feasting on. Tell him or her thanks for a job well done.

Questions, Concerns, and Information Gathering

General Information

· Does the caterer have a website to view their menu, portfolio, photos, services, prices, fees, etc

· What size events is the caterer familiar and comfortable with?

· What type of events do they do regularly: corporate, weddings, parties, home events, etc.

· Have they worked at the venue or facility you have chosen in the past?

· Are they the primary caterer at one specific venue or can they cater offsite?

· Will they cater at an offsite venue where you are having your event?

· Do they do formal sit down, buffet, heavy hors 'd oeuvres, casual and informal banquet events?

· Is their presentation of food simply an unpalatable expression of presentation or does the menu

   include real palatable and recognizable food that people will actual consume and enjoy?

· Is food prepared and served as a fine dining expression or simply served as wholesale bulk 

   food as that of a mere impersonal banquet service.

· Does the caterer have the passion and professionalism to sincerely deliver quality service?

Venue concerns of caterers

· What are the venue or facility needs of the caterer?

· Does the venue have a kitchen, stove, microwave, refrigerator, kitchenware, etc.?

· Does the facility provide linens, tables, chairs, covers, tabletop decor, other rental items?

· Does the facility provide adequate setup, kitchen and storage space?

· Does the facility provide easy of access and load in accessibility for caterers vehicles?

Operational, logistical, etiquette, fees and services

· What are the menu choices and fees for them?

· What is the deadline for menu choices?

· Does the caterer have a require a minimum? What is that minimum?

· Do they charge by the plate per person? How much is the plate per person?

· What does this per person charge include: Hors 'd oeuvres, salad, entree, desert, alcohol?

· If the plate per person includes alcohol will I be charged the same for non-drinkers and minors?

· Will they charge you by the amount of food actually prepared at a set cost for an estimated number of

   attendees in the count that you give them instead of per person?

· Will they charge a bulk rate rather than a per person rate? What is that cost?

· What happens with the leftovers? Will they package it up for you to take home?

· If you pay by the head will you be charged for the exact head count you give them prior to the event

   even though typically 5% to 16% know-shows occur at any one event?

· Do their services include set-up, breakdown and clean up?

· How many servers or wait staff personnel will be provided for the event I am hosting?

· What is the ratio of severs to guests at the event? One to ten, One to fifteen, etc.

· Do you have and provide adequate busing stations, trash cans and bags?

· What type of dinnerware, glassware, tableware, flatware, china, crystal choices do you have?

· Do you have disposable dinnerware, china and

· If your event is a wedding with a cake will there be cake cutting fee for that service? How much?

· If I have a Kosher affair will I be assured all foods sold to me and served to all guests, entities and

   personnel I have invited or contracted at my event will be kosher?

· Is the food staff trained and carry the proper health card to serve and prepare food?

· Is the wait staff trained with the proper table serving etiquette, attentiveness and courteous?

· Is the wait staff permanent staff of the caterer or part time temporary staffing from a temp agency?

· Does the caterer provide linens, tables, chairs, covers, tabletop decor, other rental items?

· Go to an event the caterer is catering, preferably at the same venue or similar event as yours and 

   see first hand the setup and operation of the catering staff.

· Is the wait staff trained with the proper table serving etiquette and attentiveness?

· Is the wait staff friendly courteous professionals?

Bartending services

· Does the caterer provide bartending services? What type of bar services?

· Do they provide the bars, bartenders and have a liquor licenses?

· Some individuals want to save money and bring in their own bar services at a venue or facility they

   doing so.

· Are you at a venue or facility where you can bring your own alcohol and bartenders?

· What types of beverages; wine, beer and liquor list do they provide to choose from?

· What is the cost for alcohol? Is it a per person charge, by the drink or consumption, by the bottle?

· If by the bottle do they keep and count bottles of alcohol consumed?

   padding or running up a large bill?

· Will they charge per person such as $15.00, or $20 per person instead of monitoring consumption? 

· If a running tab or by drink assessment is used will they notify you during the event if the alcohol

   bill reaches a predetermined expected amount before running over? 

· What is the typical cost of alcohol for the size of event I am having?

· Do you have a minimum limit charge for alcohol for the size of the event I am planning? What is it? 

· Is the cost per plate or per person more if it is a wedding reception versus another type of social 

   event or corporate party even if the the menu is the same for both? Why is that if it is?

· Will you serve glasses of alcohol to all who are sitting at the table even if they are minors?

· Can you serve wine and other alcoholic beverages during dinner at each table?                                 · Will they fill up the glasses at tables only when specifically asked to do so by person sitting there?

· Do they practice when serving a full glass policy that is to fill up a glass if it is empty without asking?

· What are you policies on liquor liability?

· Do you have servers for a Champaign toast? 

Legalities, liabilities, and financial concerns

· Obtain a copy of the contractual agreement to take home and review.

· Have you truly read and understood the agreement?

· Does the caterer have a license? Are they insured?

· What type of deposit is required.

· Get an itemized list of all services, charges, fees and items promised to you by the sales staff. 

· Did you get an itemized list of services and a quote at the initial interview and then when you got the

   contract it did not list services promised and the cost was hirer then quoted?

· If your event gets cancelled or postponed what is there policies on rescheduling or postponing?

· Are taxes and gratuities included in the fees?

· Are gratuities mandatory or is it a true freedom of choice? 

· What are the taxes and what are the gratuities?

· Will the caterer charge you tax on top of the gratuity?

· Does the caterer carry adequate liability insurance?

· Are there hidden fees and costs in the agreement written in vague, general or shop-talk lingo?

· Does a grandfather clause exist in your agreement so as to have the assurance that if new

   management or owners take over the business you will be guaranteed the services as written in the

   agreement?

· Are all the extras, upgrades or add-ons clearly and decisively explained in the agreement? 

Deceptive marketing and discriminatory practices and concerns

· Does the caterer practice bait & switch sales techniques that lure you in with a seemingly affordable

   price or low bid only to find the menu leaves a lot to be desired like real food and little or no services

   are included?

· Does it seem that what you are getting is inadequate and you must keep upgrading the menu and

   services only to find out what has been added has doubled or tripled the price of the menu as

   originally quoted? Get a clear and precise written proposal with menu and services included.

· Does the caterer practice policies of discrimination or segregation that alienate or segregate certain

   guests, family, entities,personnel or services you have invited to attend your event?

· Is it the policy of the caterer to tell you who you can invite and feed as guests at your event?

· Do they practice nickel and dime add-on sales techniques or is the cost you have been quoted all

   inclusive?

· Are there slick hidden fees and expenses that are produced after the signing of a contract?

Beverage Stations & Machines

List of Atlanta Area Beverage Machine Providers