FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Travel and Labor are charged at a flat rate. The price per guest depends on the type of menu being prepared, the number of guests, and the type of service will be needed to serve the food. Travel = $1.20 p/mile Labor (food prep) $45 p/hr Labor (servers) $12 p/hr per staff member Labor (bartenders) $15 p/hr per bartender needed
- What is your typical process for working with a new customer?
The first step is the quoting process; the more information I have about your event and what you expect from my and my staff the better! The basic fee scale includes the charge per guest, travel cost, and labor costs. If any additional items are needed those fees would be discussed. Once a mutual agreement is made, I write up a contract that includes all details discussed and agreed between parties. Everything is safe and secure for all parties involved.
- What education and/or training do you have that relates to your work?
I have 3 years of experience in fine dining at the Hotel DuPont where I learned how to properly prep and serve clients. While at the hotel I was required to take safety and health training. Most of my experience cooking is raw self-taught talent. Baby Emmas Catering is a small privately owned catering company.