Fat Man's Cafe & Catering
Wedding Caterer
+1 706-733-1740
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Fat Man's Cafe & Catering serves Augusta events with Southern cooking and catering options for office lunches, family parties, corporate events, wedding festivities, and other gatherings. Offerings include sandwich trays, box lunches, hearty meat-and-two plates, drop-off service, Enterprise Mill venue events, and the FATmobile food truck. Contact the Augusta location for current menus and scheduling.
In Augusta, Fat Man's Cafe & Catering brings Southern cooking to events ranging from office lunches and family parties to corporate gatherings and wedding festivities.
The catering menu includes sandwich trays, box lunches, and hearty “meat and two” plates, giving hosts options for casual meals, workplace occasions, and larger celebrations.
The business also offers cuisine-focused catering for event organizers looking for a Southern-style menu.
Service formats include drop-off catering, celebrations at Fat Man's Enterprise Mill venues, and the FATmobile food truck for a more casual event experience.
The business is located at 1450 Greene St Ste. 600, Augusta, GA 30901, United States, and can be reached at +1 706-733-1740.
Contact the team to discuss the event type, guest count, menu preferences, delivery or venue needs, and timing for a current proposal.
Mise en Placebooking facts
- Phone+1 706-733-1740
- Sitefatmans.com
- Kitchen base1450 Greene St Ste. 600, Augusta, GA 30901, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Augusta, GA. 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.