Thank you for your interest in Atlasta Catering and Event Concepts! Established locally in August of 1979, Atlasta has provided event planning and catering service statewide to individuals, universities, charities and corporations for thirty one years. Word of mouth, intense attention to detail and a reputation of excellence have enabled Atlasta to grow from a small office suite with one six burner stove and one catering van into being consistently ranked in the top three by The Phoenix Business Journal in the category of Arizona’s largest catering company (2005-2010). With an internally trained staff of full and part time banquet servers, over thirty years of event planning experience, classically trained chefs, the advantage of owning our own equipment and vehicles and a 10,000 square foot production kitchen, Atlasta’s edge in the catering industry is unparalleled and enabled Atlasta to become Arizona’s most diverse catering company.
Our sales team is here to assist in all facets of event planning, including site selection, menu development, rentals, entertainment, decor and staff. Atlasta’s service is beneficial to those planning different types of events including, elaborate or simple weddings, small or large personal functions, proms, corporate lunches, multi-day and multi-city conferences, fundraisers or even monthly meetings. Whether you are planning an event for 2 or 200,000, our team is ready to alleviate stress, produce results and exceed expectations. Let our staff arrange for your guest seating, linens, floral arrangements, decor and entertainment.
Chef/ Owner Steve Short has been featured in Arizona Food and Lifestyles “Chefs and Their Kids” issue, The Business Journal’s 40 under 40 business people issue, Phoenix New Times, the Arizona Republic, Arizona Foothills, Arizona Trends and on Channels 3, 5, 10, 12 and 15. Most recently Steve was a speaker at the Reynolds Center “Covering the Green Economy” Seminar held at the ASU Cronkite School. Much of the discussion revolved around Atlasta’s commitment to building an environmentally ethical catering business. The food industry on a national scale is not known for being environmentally ethical or proactive and in recent years there has been pressure to become ‘green’. This has resulted in many companies ‘going green’, sometimes actually doing so and sometimes not. The truth is being an environmentally ethical company is both ideal and an extremely intensive process. In an effort to fully inform our clients and staff regarding our end goals and steps we are taking to achieve them, our course is carefully charted, evaluated and available for discussion.
It is our mission as a team and as individuals to provide an experience where the focus and attention paid to the menu, service and atmosphere is not only remarkable but further enhanced by ourcommitment to lessen our impact on the planet. Each day we are mindful of our choices and how they directly relate to our guest’s experience and also to our world. In keeping with our goals we pledge to: utilize and support local Arizona farms, build and execute menus based on seasonality, use organic produce, grains, dairy and meat products, purchase from farms that practice sustainable farming, use non-toxic cleansing agents and use biodegradable, compostable or recycled products.