|Monday||10:00 a.m. to 6:00 p.m.|
|Tuesday||10:00 a.m. to 6:00 p.m.|
|Wednesday||10:00 a.m. to 6:00 p.m.|
|Thursday||10:00 a.m. to 6:00 p.m.|
|Friday||10:00 a.m. to 6:00 p.m.|
|Saturday||10:00 a.m. to 6:00 p.m.|
3 Small Plates LLC
About this pro
7 years in business
Scrumptious menu and gracious customer service. Food was very tasty and prepared very well. ??????Feb 6, 2016
It was a birthday dinner of 16 for my husband ! Everyone was so impressed at the presentation of the food. It tasted just as great as it looked! Delicious!??Feb 6, 2016
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Each event is priced accordingly to the event. There may be variances in a menu due to location, time and any additional services added to the base menu price.
- What is your typical process for working with a new customer?Our first contact is via email or phone. During this time, tell me everything about the event (location, time, date, #people, ages, food allergies, etc.). Client must lock the date and location, before we proceed. This helps me to prepare a event-specific menu and to visualize the client's intent and outcome. From the first interaction, I will began preparing menus, based on the details, and submit to the customer via email. We'll work to tweak the menu until it meets the needs of the client in-person or by phone. Once the menu is locked; an invoice will be sent via email requesting 50% of payment due at this time, with the balance due 3 days before the event. We'll continue to touch base for any last minute changes, until the day of the event to finalize.An invoice will be submitted to client if last minute changes incurred additional charges.
- What education and/or training do you have that relates to your work?Self-taught chef with a passion for food & service to others. Avid traveler, photographer, reader & writer. An artist at heart.