FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I can and normally make it work within any budget. I normally don't give a generic price simply for the fact that with each event there are so many variables that there needs to be a conversation first. I don't like surprise fee's when I'm choosing a vendor so I keep that in mind when someone is choosing my services.
- What is your typical process for working with a new customer?
To set up a face to face meeting to discuss the details and ask the pertinent information. Vision, budget etc. If compatible, move forward.
- What education and/or training do you have that relates to your work?
I have been in the food and/or event planning industry for the past 21 years in some form or another. I have hosted and planned well over 100 events from small to large and also hosted the 1996 Olympics in Atlanta GA where I planned over 1 million dollars in catering and event planning in a three week period. There is no event I do not think I can't handle.