General Catering Information

Menu Pricing 

The menu price quoted is based on the estimated guest count. If the guaranteed guest count is significantly less than the estimated guest count, we may have to reprice the menu as fixed costs must be amortized over the fewer attending number of guests. 

Bando’s reserves the right to substitute ingredients and/or raise prices in the event that food prices rise substantially between the time of the signing of the contract and the date of the event. 

Tastings are refundable with signed contract and deposit 

Bando's does tastings after a proposal is sent and the date is determined is available. We do charge a fee for tasting to cover the cost of food; time spent shopping, and kitchen labor. The fee is refunded as credit on your final invoice. The price for tastings are determined by the food and number of servings. 

20% catering fee 

This charge offsets labor and administration costs such as administrative tasks, working with rental companies, dishwashing, packing and loading for your event, site visits, shopping for food, travel time to and from your event, etc. This fee covers only the kitchen staff to serve your buffet. The staff arrives 1 hour before event, serving time 1.50 hours maximum and clean up of buffet table and kitchen. This does not include servers for the event. The service charge is not a gratuity or tip for servers and is subject to state and local tax laws. 

Guest count guarantee 

A final guest count is required 14 business days prior to the event for decreases in the contract guarantee. If the final head count is not provided 14 days in advance, the original count will be considered the guarantee. If count decreases, please refer to contract price as price per person could increase

Guest count increases

If the guest count increases after the guaranteed guest count is received, we will be happy to try to accommodate you. Bando’s however reserves the right to make substitutions in menus for those guests in excess of the final guaranteed guest count. 

Pricing for children and vendors

Meals for children between 5 and 10 years of age are provided for ½ price. Event vendors such as, band members, dj’s and photographers are provided for ¾ of the contracted price. There is no charge for children 4 and under. 

Service staff for full service catering

Bando’s offers professionally trained team members for your event. All staffing requires a five hour minimum. Full service events with more than 250 guests require an event manager. Sit down meals require five servers and three event staff per 100 guests. 

Event manager: $30 / hour event staff / server: $25 / hour bartender: $30 / hour chef: $40 / hour Tip jars are never allowed at bars when bando’s bartenders are hired. 


A deposit & a signed catering contract are required to reserve a catering date. This is applied to final invoice. 


Bando’s accepts cash, checks, visa, mastercard, discover, and american express. {2% additional charge for use of credit card} full payment for your catered event must be received at least seven (7) days prior to the event. Unpaid balances are subject to penalties, interest, or both. 


Cancellation must be in writing. The client is responsible for all out-of-pocket expenses (e.G.: purchased food, non-refundable rental expenses, purchased decorations) sustained by bando’s. Hold the date deposit is non refundable. 

Leftover food

The client may keep any and all leftover food from the buffet. Food is packaged in one disposable pan per item. Bando’s waives any liability of any leftover food. 


Gratuities {tips} for staff are not included but are graciously accepted for a job well done.

List -A-

Fresh Made Finger Sandwiches with variety of filings made in our kitchen

Domestic & International Cheeses & Crackers

Seasonal Fresh Fruit Tray with Grand Marnier Dip

Crudités with Dip {Assortment of raw sliced vegetable}

Basil and pine nut torte and Green Chili Cheese Torte with toasted bread rounds

Stuffed Rolls with oven baked turkey or ham

Pinwheel Sandwiches- Sun-Dried Tomato w/ Turkey or Ham & Cream Cheese

Cowboy Caviar w/ Tostadas

Not-So-Devilish Eggs

Marinated Mushrooms


Spinach and Artichoke Dip served with pita chips

Garlic & Cheese stuffed mushrooms

BBQ, Sweet & Sour or Swedish Style Meatballs

Santa fe chicken rollups with guacamole & salsa

Stuffed New Potatoes with Bacon Chives & Cheese

Chili Con Queso with Chips

Quesadillas with condiments

Hot Shrimp dip with toasted bread rounds

Boudain Balls


Bacon wrapped Chicken Breast Stuffed with Jalapeno cheese

Fried Chicken Tenderloins with Sauce

Chicken Kabobs with Chef select sauces

Mini Hamburger Sliders with sides and sauces on side

Spicy Meat Empanadas

Crab au gratin Dip served with toasted bread rounds

Trays of Pork Tenderloin sliced with Rolls and condiments


Bacon Wrapped Dates

Italian Sausage With Peppers And Onions

Mini Grilled Boudain Balls

Zummo Sausage Bites

Fried Boudain Balls


Mini Spinach Pies

Stuffed Mushroom Florentine

Red Bliss Potatoes stuffed with Boursin cheese

Three Cheese Grit Cake with Sundried tomatoes tapenade

Fig and Mascarpone cheese Bruschetta

Mini Brie, apple, walnut grilled cheese

Asparagus wrapped in garlic bread strips

Wild mushroom tart

Artichoke Balls

Spinach Balls

Cheese Quesadillas

Black Bean Empanada

Hot Spinach & Artichoke Dip With Toasted Bread Rounds

Walnut Diamond Quich {made with fresh eggs}


Crabmeat Stuffed Mushroom Caps

Mini Crab Cakes

Bacon Wrapped Scallops

Shrimp With Jalapeno Wrapped In Bacon

Cajun Shrimp Scampi

Crab Quiche

Shrimp Quiche

Hot Crab Dip With Toasted Bread Rounds

Hot Shrimp Dip With Toasted Bread Rounds

Mini Crawfish Pies


Mini homemade waffles topped with chicken bites and drizzled with honey maple

Chicken Tenders

Chicken Kabobs

Chicken Pecan Tenders

Teriyaki Pineapple Chicken Kabobs

Chicken & Artichoke Quiche

White Wings: Chicken & Jalapeno Wraped In Bacon


Beef Kabobs

Teriyaki Pineapple Beef Kabobs

Mini Beef Wellingtons

Meatballs In Marinara Sauce

Swedish Meatballs

Meatballs Bordeliase

Mini Cajun Meat Pies


Made to order gourmet cheese sandwiches with unusual bread and delightful filing such as: brie and granny smith apples with sugared pecans on raisin bread or ham and jalapeno jack cheese with green chilies on sourdough bread.

Chef will griddle in front of you! Perfect with a tiny dematasse of the fresh made soup! 


Mini verson’s on hamburgers that are made with 100% black Angus beef, and served on a fresh baked mini bun. Condiments included the regular- plus grilled onions, sautéed mushrooms, fresh made hickory sauce and more 


Our Famous Shrimp and Grits are set up with bright color cast iron pots on a double grate that is elegantly wrapped in either brass or brushed aluminum to hide the burners.

Our famous creamy cheese grits with topping of Grillades a New Orleans smother down beef } we do ours with beef tenderloin. This debris gravy is over the top!


A twist to this Southern favorite. Our chef’s make your waffles in front of you and add boneless chicken breast strips that are freshly battered. Served with our own honey maple sauce 


Our Chef prepares crepes on a 18” crepe machine designed for commercial use, A variety of fillings your guests can see crepes made in front of them pick out their filings. 


Attendants will toss a variety of different salads in front of guest and mixes them in a martini shaker then spoons it out in martini glasses. The sky is the limit on this one.


This is an interactive station that will get your guests very excited! Let your guests roast their own marshmallows just the way they like it. The interactive S'mores station includes safe melting devices to melt the marshmallows, graham crackers and dark Belgian chocolate.