FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We try to keep it really simple. So we price by the head and add sales tax to that. If it needs to be staffed with servers, Bartenders and chefs we add that in as labor at anywhere between $15. to $18. per hour. it depends on what the event is. A Birthday party for 75 guest with drinks and dessert $15, per hour labor. A wedding for 75 with appetizers, dinner, dessert, drinks and Coffee/Tea labor is $18. per hour. My team works really hard and they should get what they get. this is a very tough business.
- What is your typical process for working with a new customer?
We really try to give our client the chance to tell us what foods he/she likes and dislikes. Then, we also help expand the clients horizons by adding our own personal flare and presentation. Now we have a starting point. We then create and suggest some new different things and prepare that for our brides and grooms. That is why we do the tasting and bring it to the client , who is already stressed enough. We want to win his/her confidence, palette and most importantly, their future business.Knowing that they tasted all of the foods that will be at their Wedding builds an instant trust between us and our client.
- What education and/or training do you have that relates to your work?
i was in the United States Air force after High School, I finished up my four years and went back home to Pa. I then was given an opportunity to go on a internship in Europe for about three years for culinary training. When returning to the states I went to New Orleans for 9 months and continued learning. Now it was more African-Caribbean cuisine with plenty of cajun flavor and some heat. I came back to Denver and was first hired at an Italian Restaurant Grazianos on 14th and Kremaria Streets. I worked there as a line cook running the saute station. I worked Pizza bench and made dough for almost six months 5 times a week. I was then launched in to the world of fine dining what I trained for. I was hired as a sous chef, at the first Fresh Seafood Restaurant in Denver. It was 1984 and the restaurant known as MOSTLY SEAFOOD was launched. They opened another MOSTLY SEAFOOD II.on the 16th ST. Mall in Denver republic plaza building. I was Executive Chef for the next three yeas at that location. I have learned Executive Chef and Owner Perry Warren has passed away a few years ago. I would like to thankj him for everything he taught me.