What should the customer know about your pricing (e.g., discounts, fees)?
We have standard prices listed on our menus, but have flexibility for adjustments in menu pricing based on the clients needs.
What is your typical process for working with a new customer?
Understanding the customers needs is priority number one for us. We have menus that are ready if they are in a hurry to just order, but we also welcome clients that need personalized menus and service. Whatever their needs, it our pleasure to serve.
What education and/or training do you have that relates to your work?
Staff have 50+years of culinary experience from managing restaurants, catering for thousands of people.
How did you get started doing this type of work?
Started by selling another business and other industry to focus on something I had a passion for, food.
What types of customers have you worked with?
Fortune 500 Corporations, Schools, Non-profit organizations, Pharmaceutical and Medical Representatives, Churches and Synagogues, Weddings and Personal Catered Affairs
Describe a recent project you are fond of. How long did it take?
We recently did a Bar Mitzvah for a dear friend. It turned out great. She was so happy with what we did for her. It wasn't an elaborate affair but we made it special for her.
What advice would you give a customer looking to hire a provider in your area of work?
All caterers are not created equal. Their is not always just cost difference but there is quality and service differences. Talk to us, we are only to happy to assist you/
What questions should customers think through before talking to professionals about their project?
What is your realistic budget?
What type of an affair is it, formal or casual?
What type of cuisine do I want served?
Do I need rentals?
Should I just used disposables?
Do I need waitstaff or Bartenders?