FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the Client's needs and the cost of the intended products that have been decided upon between the caterer and client, to be delivered or supplied at the agreed upon dates, determined at the time of contract execution. Comparing compettitive pricing is often difficult in that many factors such as grocery costs, overhead expense, labor, and of course scheduling (holidays, weekends, etc.) complete the formula for pricing. Often the cost of raw food ingredients are the only common denominator across catering companies which creates wide spread market pricing, not always offering the client a true comparison opportunity to base decisions upon. It is not always that you get what you pay for, but if pricing is considerably separated, then it should be a serious talking point between the client and potential cannidates.
- What is your typical process for working with a new customer?
Beginning with a conversation to establish what the true needs are for the customer to make certain the budget fits the results that are intended. Then we establish the style and type of meal, buffet, sit down, casual, etc and then continue to specify each guest's overall needs (dietary requirements). Finally we will effort a contract document encompassing the client's needs, requirements and finally the budget and breakdown of that budget along the scheduled event.
- What education and/or training do you have that relates to your work?
I have been cooking professionally since the age of 14 and I have spent most of my adult life creating, owning and operating full service, high volume restaurants. Thereafter I esablished a general construction company specializing in restaurant builds, Mill companies designing and building interior furniture and mill work (Bars, back bars, store front, booths, etc), a consulting firm specializing in commercial kitchen design, restaurant design, etc), while always positioining our companies within reach of the restaurant industry because it is my passion. Most recently I opened a new "Niche" catering company in the Scottsdale airpark in 2014 and served well over 100,000 meals during the past three years.