FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I believe in being 100% up-front on pricing within the client's budget, so that the stress is off, and we can concentrate on the event, and not stress with straying outside the budget. If you are not pleased with the price, you are not going to feel happy, and that will color the entire event.
- What education and/or training do you have that relates to your work?
I've been at this so long, I really don't need it. I do stay current in media and publications. Early in my career, I completed training and certification in hotel and restaurant management for a major hotel chain.
- How did you get started doing this type of work?
I grew up South-of-Broad, in a beautiful home, with a mother who catered business events for my father's private company, including open houses for 500 twice a year. I thought everyone entertained like that! After college, I worked in food & beverage after extensive training in every aspect of hospitality (ask me about it!). I went on to build a restaurant from the ground up: concept, blueprints, equipping, menu design, hiring, management. I have done outside catering for 40 years.