|Sunday||10:00 a.m. to 8:00 p.m.|
|Monday||10:00 a.m. to 8:00 p.m.|
|Tuesday||10:00 a.m. to 8:00 p.m.|
|Wednesday||10:00 a.m. to 8:00 p.m.|
|Thursday||10:00 a.m. to 8:00 p.m.|
|Friday||10:00 a.m. to 8:00 p.m.|
|Saturday||10:00 a.m. to 8:00 p.m.|
Po' Green's LLC
About this pro
Po' Green's was a great addition to our fair. The food was very tasty and everyone enjoyed their barbecue!Oct 6, 2017Verified
Five years of experience has proven productive and very satisfactoryJul 23, 2017
Po Greens was WONDERFUL for our wedding reception! They were so easy to work with, everything went smoothly on the day of, and the food was delicious! I would definitely recommend them!Jul 17, 2017
Po' Green's was recommended to me by another family member. We hired them to cater a Memorial Service. After contacting them, explaining what we wanted, they sent an itemized quote, explaining their service. The cost was very reasonable. They arrived on time, set up everything, the food was fresh and hot, but most importantly the food was delicious. We plan to use them for future events.Jul 14, 2017
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Standard pricing starts with a base menu. From this menu you can build to suit your needs. The base menu consist of a Mixed Green Garden Salad, 1 Meat Choice, 1 Starch Choice, 1 Vegetable Choice, and Bread for the meal. Our starting price is 10.00 per person. Some meat cuts will bring the base price up a little more than this. All menus include the condiments for the meal, disposable plate, napkins and dinnerware. Serving Utensils are included in this set up.
- What is your typical process for working with a new customer?We introduce our company, our cuisine speciality, services we provide and then we get to know more about the event being planned. Our event menu planner works with the potential client to come up with a menu to suit the event. From there we provide an estimate of the services being requested. Once the estimate is requested we confirm the request by submitting an invoice to the potential client. If our services are requested for an event, a deposit of half of the total amount is due at that time (if booked at least 30 days in advance and the date and time of the event is available). We advice our clients that dates cannot be held until we receive a commitment to use our services. Once the commitment is made the coordinator for the food catering is available to our client for any questions, concerns, adjustments, or updates up until 7 days prior to event. At this time finalize and are ready to present services.
- What education and/or training do you have that relates to your work?Life long history in 5-Star dinning, banquet services, customer service and event planning. The team is composed of a banquet kitchen staff lead by Chef Edwin and a Hospitality team, lead by Anneise Green. Chef Edwin brings over 25 years experience in the food industry and specializes in Southern cuisine, Barbecue, and Event catering. Anneise brings her professional history in public relations, food and beverage management, and career history in hospitality to the table.