|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
About this pro
great food great serviceJan 16, 2018Verified
I scheduled a retirement luncheon a 37 year tenure employee for 80 people to be delivered and set up by 12pm at a production facility. Delivery was over an hour late, there was not enough food to feed 80 people and there was an entire tray of unedible burnt food. I had to go out and purchase food for the employees who did not get to eat. The total for this service was $1,063.30 and the refund for the tardiness, lack of food and burnt food was $60.00 I do not feel this was adequate. I have never had this happen in over 5 years of having constant catered meals at my facility.Mar 7, 2017Verified
- What should the customer know about your pricing (e.g., discounts, fees)?No, I don't not have a standard pricing system. My prices are customized to my clients needs.
- What is your typical process for working with a new customer?Consultation, Communication, Creating Menu, Deliver, Follow Up and Constant Contact
- What education and/or training do you have that relates to your work?Cooking Classes, Government Conference Planning, Cooking for 20 years for a family of 6 and Cooking for families and friends who didn't feel like cooking. I also have chef's on my team. We have a wealth of knowledge, techniques and skill levels.