FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on each event and the menu planned. Keeping in mind the Client's budget, location and additional needs. We also automatically provide the service of clean up, as needed.
- What is your typical process for working with a new customer?
We like to meet the Client and get to know them, so that we can match the menu with their personalities, budget and more. Then if needed we will do a tasting. Thus, going over the event and the additional needs (i.e. plates, utensils, platted/buffet, length of event and more) We then create a few menus for their selection. I get to know my Client, and find out how I can make sure that on the event day their life is smooth....we think ahead....we think creativity.
- What education and/or training do you have that relates to your work?
I have 17 years of culinary experience, combined with a marketing and accounting background. Personally, I have over 400 buffets, over 150 weddings, private events at homes and other off-site properties, wine dinners, pharmaceutical catering, lunches and dinner drop offs and more.