FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on the amount of people we are making food for and the type of food we are cooking.
- What is your typical process for working with a new customer?
First we speak to the customer via email and ask a few questions. Based on those questions, we then give the customer a call and discuss there event over the phone. Once we have come up with a plan of action, the next step would be to take a deposit, which is mandatory in order to book the date they are needing catering done. We ask for a 50 % deposit up front with the remainder due the day before the event. A discount is available if the event is paid in full the day the deposit is due.
- What education and/or training do you have that relates to your work?
The husband and wife both grew up in family restaurant environments. From there they have been cooking for over 20 years working for some high end restaurants through out NY. Not only do they have the experience of cooking all types of food, but they are insured and they both carry there Serve safe food certificates. They always stay up to day on all training courses that are available with the state food safety department and many other programs offered. They are also both certified judges for Kansas City BBQ Society..