Moonlight Cafe & Caterers
Neal was an absolute pleasure to work with. His creativity, professionalism, and calm demeanor helped alleviate the stress of hosting a big event. We particularly appreciated the fact that no matter how busy they were in the kitchen, Neal & Dawn made it a point to make sure that my wife & I, as busy hosts, were well-fed! We highly recommend Moonlight Catering and will most definitely use them again in the future!Jul 19, 2017
From the beginning, Neal listened to what the event theme was and ran with it! He offered suggestions from his expansive knowledge of recipes and let us select from many options to fit our needs and budget. The contract was detailed and explained all of the costs. The event was run beautifully with enough staff to handle the crowd. Best of all, the food was AMAZING! Everyone was so complimentary of the taste and presentation, and many went back for seconds! If the food is good, then everything else falls into place! It was a very special memorial occasion that was accompanied by the perfect catering company!May 16, 2017
About this pro
Years in business21
Times hired on Thumbtack2
Number of employees40
Photos and Videos
Q & A
- What should the customer know about your pricing (e.g., discounts, fees)?I try and line item everything I do. I do it that way so there is never a surprise when it comes to pricing. I have seen other caterers "surprise" a client with "add-on's" time and time again. I am a firm believer of NEVER "nickle and dime-ing" a customer. I consider myself a "straight shooter" and fair on pricing. I have been doing it that way since 1997. That's why my client retention is as high as it is, just read my reviews or ask one of my past clients!
- What is your typical process for working with a new customer?I like to speak or meet the client first. Catering to clients is like looking at snowflakes. No two are ever alike. I like to identify the clients needs and likes, then build a custom menu that fits the clients needs (food as well as budgetary). Since everything we do is made from scratch, it's easy to accommodate almost every client request.
- What education and/or training do you have that relates to your work?Started in the food service industry at the age of 13. Followed up and received professional college culinary training in New York as well as San Diego.