FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For catered events the price quoted is per head - which include the planning, shopping, food cost and prep. Service fees for onsite service are separate, including any delivery fees.
- What is your typical process for working with a new customer?
The first and most important step is to catch the vision of the customer for their gathering. Typically this is done over the phone or by meeting in person. Once we have a clear direction, we send proposed menus based on customer's cuisine interests via email/and or refer them to our website for perusing. We are available for any questions or concerns via phone as well. Making a personal connection with our customers is our top priority - one where they feel they are taken care of & needs are met.
- What education and/or training do you have that relates to your work?
Culinary school at Phoenix College Cooked at both Pointe Hilton Squaw Peak & Tapatio Cliff Resorts Hospitality Director