FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our prices vary, depending on guest projections as well as services and needs.
- What is your typical process for working with a new customer?
Introduction via phone or email (in person if preferred). We ask questions about your event: Details on when and where, type of food, and budgets. We really try to work with our clients to provide exactly what they envision and the best service.
- What education and/or training do you have that relates to your work?
I am a Catering Specialist-I have a BA in Marketing and Finance as well as 12+ years in the Food and Beverage industry. Our General Manager has over 20 years in the industry including managing local BBQ stores. Our owner bought his first food truck in 2008, and now has 3 of his own with different cuisines. He works alongside his staff with cooking and serving, His company provides trucks onsite, catering services, trucks at concerts locally and nationally, as well as building trucks for other people interested in getting into the business.