FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I try and line item everything I do. I do it that way so there is never a surprise when it comes to pricing. I have seen other caterers "surprise" a client with "add-on's" time and time again. I am a firm believer of NEVER "nickle and dime-ing" a customer. I consider myself a "straight shooter" and fair on pricing. I have been doing it that way since 1997. That's why my client retention is as high as it is, just read my reviews or ask one of my past clients!
- What is your typical process for working with a new customer?
I like to speak or meet the client first. Catering to clients is like looking at snowflakes. No two are ever alike. I like to identify the clients needs and likes, then build a custom menu that fits the clients needs (food as well as budgetary). Since everything we do is made from scratch, it's easy to accommodate almost every client request.
- What education and/or training do you have that relates to your work?
Started in the food service industry at the age of 13. Followed up and received professional college culinary training in New York as well as San Diego.