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Our team is driven to create food that is alive with flavor and nutrition. We prepare food from scratch using authentic ingredients featuring our regional, seasonal, and artisan-produced products. We do this in a socially responsible manner for the well-being of our guests, our community, and the environment.
Bon Appétit Catering is committed to presenting foods that appeal to both the palate and the eye. Our menus are thoughtfully designed to highlight the freshest local ingredients available. The most requested items are included within our catering menus to guide your planning, but we will gladly assist you in selecting items and developing custom menus. Our catering team will work with you to design a custom event perfectly tailored to your needs to inspire and create a memorable event for our guests.
We see ourselves as part of your team. Our goal is to collaborate with you to offer an experience perfectly tailored to your needs.
Visit Emory-Atlanta.catertrax.com to place an order through our online portal
For personalized assistance or special orders, feel free to contact our catering team directly.
Office: 404-712-8948
Email: catering@emory.edu
Website: emoryatlanta.cafebonappetit.com
Regular business hours are Monday through Friday, 7:00 a.m. to 7:00 p.m., and weekends, 9:00 a.m. to 6:00 p.m. Events taking place before or after regular business hours are subject to additional fees.
The first steps in planning your event are reserving your room and arranging for any special needs, such as tables and chairs, podium and microphone, stage, audiovisual equipment, or alcohol approval.
Facilities Management should be contacted for all table, chair, staging, and audiovisual needs (404-727-7463). Our event professionals will be happy to assist you in estimating the number of tables your event will need for your guests and catering set-ups.
To provide the best quality of service, we request (10) business days advance notice of your event. If you have more immediate needs, please give us a call. We continually strive to provide the best service and will accommodate. Additional fees may apply.
All orders on the Emory campus require a minimum of $250; all other orders require a minimum of $500. If your order total does not meet the minimum amount, a delivery fee will be assessed for the difference, or the client can pick up the order at our facility.
Emory Catering guide menus and pricing are intended for two hours of service for all university-sponsored events. An additional cost of $35 per service hour per attendant will be assessed for each additional hour. This guide does not include pricing for non-university-sponsored events, special events, weddings, and off-campus catering and may be subject to additional fees. Contact the catering department for customized menus and current pricing.
Final guest count guarantees must be received at least (5) full business days prior to the event. Billing of all food, equipment rental, taxes and service charges will be based on the guaranteed or actual number of guests served, whichever is greater. If the guarantee is not received within the time requested, billing will be based on the original count given at the time the order was placed.
We require all cancelations to be in writing and received by our office (5) business days prior to the event. Any event that is not canceled within the (5) day period will result in 50% payment of the total amount of the contract. Events canceled within 24 hours of the start time will result in 100% payment of the contracted amount.
Emory Catering by Bon Appétit Appetit welcomes last-minute orders; however, they are subject to availability and will assess a late order charge. In the case where special product orders need to be made to accommodate a last-minute request, any additional costs incurred will be charged to the guest.
Upon confirmation of your event, you will receive a copy of the catering contract listing all estimated charges. Bon Appetit must have a secured form of payment when booking an event.
All contracted payments, not using an Emory speedtype, must be made (3) days prior to the event. Final event charges, if applicable, will appear on the final invoice, created at the conclusion of the event and are subject to change. Accepted forms of payment include Check, American Express, Visa, MasterCard or Discover. Any tax-exempt certificates must be received prior to the event and will be recorded on the signed catering contract.
Food and beverage tables will be draped with house linen at no additional charge. Guest seating, registration, or display tables may be draped with house or rental linen for an additional fee. Fees are based on size, color, and availability. For disposable drop-off services, upscale disposable linen will be provided for food and beverage tables.
As the host of the catered event, you are responsible for the equipment we have provided for the service. Non-disposable equipment, such as chafing dishes, coffee pots, serving utensils, etc., is the property of Emory Catering and must be kept secure by the client until it is picked up by our staff. Full replacement costs will be incurred for any missing or damaged equipment.
Food and beverage tables will be draped with house linen at no additional charge. Guest seating, registration, or display tables may be draped with house or rental linen for an additional fee. Fees are based on size, color, and availability. For disposable drop-off services, upscale disposable linen will be provided for food and beverage tables.
Equipment and linen rentals through Emory Catering are available. If outside equipment and linen rentals are ordered by the client, they must be coordinated with Emory Catering at least one week before the event.
Emory Catering prohibits the removal of food and beverages from the premises by the client, guest, or employees. Emory Catering is the exclusive caterer at the event, and no outside food or beverage is permitted without Emory Catering's approval.
Special menu items for guests with dietary restrictions or who follow halal or kosher diets are available upon request. These requests must be made (5) business days before your event.
Please be advised that we handle and prepare egg, milk, wheat, shellfish, fish, sesame, soy, peanut, tree nut products, and other potential allergens in our kitchens. Please direct questions or concerns to our catering team.
Emory Dining offers the following levels of service to meet your needs.
A limited number of menu items are available for pick at the Emory Point Kitchen, thus eliminating service and set-up charges. Any equipment not returned or returned damaged will be charged at full replacement cost. Additional fees may apply for pick-up service prior to 7:00 a.m. and following 7:00 p.m.
Emory Point Kitchen
Drop-off service includes tabletop linens for the food table and tableware for your event. This service style includes event set-up and teardown at the times indicated on your sales/catering contract. No attendant will be on-site during the event.
Disposable drop-off events will be set up by our catering team; however, they will not be cleaned up after the event is over; this will be the client’s responsibility.
This service is recommended for more formal events with a minimum of 25 guests. This service requires an attendant to be on-site during the event, and set-up and break-down service will be included. Additional staffing, such as bartenders and on-site chefs, and attendant fees are based on menu and beverage offerings, guest count, and event length.
Passed service is recommended for formal beverage service and hors d’oeuvres receptions. Beverage and wait staff attendant costs are charged separately based on the needs of each event.
Waited table service is available for sit-down events. This service includes complete set-up and breakdown.
(University Sponsored Events Only)
Bar service will be provided in strict accordance with the State of Georgia, Dekalb County, and University Alcohol Policy. Refer to http://www.emory.edu/dining/catering_policies.php for Emory University Alcohol policy rules and regulations. The client is responsible for all purchases of beer, wine, and alcohol. An Emory Catering bartender will serve alcohol at a ratio of one for every 50 guests. The charge is $275.00 per 2 hours/per bartender.
Alternative non-alcoholic beverages must be available with hors d’oeuvres or other food in substantial quantities, as determined by Emory Catering. Individuals visibly intoxicated will not be permitted to enter or will be asked to leave.
No alcoholic beverages will be served to anyone under twenty-one years of age or who is visibly intoxicated. Proof of age will be required. Please advise your attendees to be prepared to produce appropriate identification if asked.
No alcoholic beverages shall be dispensed from kegs or barrels. When serving wine with dinner, no carafes, decanters, or wine bottles are permitted on the table. The wait staff will be responsible for pouring the wine during dinner. Alcoholic beverages can only be served when the University is the event's sponsor and social host. This requires that University funds (charged to a university speedtype) be used to purchase and serve alcoholic beverages. No alcoholic beverages will be sold in any manner, including through tickets or donations.
If the event is being held at a site other than Emory Catering, the Client will incur charges such as delivery, destination fee (pricing varies upon location), labor charges, and equipment costs such as kitchen build-out, China, and/or station vehicles.
All off-premise catering events are exclusive of the required 25% production fee, applicable sales tax, and delivery fee.
