FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is structured around the type of service rendered. For a typical drop off catering, the event is quoted per person, per plate; which includes food cost, labor, travel up to 50 miles, drop off & set up of food. Additional services & items are priced per person, flat or hourly rate. Special cases, exceptions & scenarios arise & i always do my best to work with each client, and ensure that the price makes us both happy.
- What is your typical process for working with a new customer?
When working with a new customer I begin by asking for additional information i may not received via Thumbtack. Once i feel i have a solid understanding of the clients expectations, I compose a catering agreement with intended services, menu revision expectations, payment & deposit requirements. with a deposit, the service is guaranteed, from there the client and i will communicate as much as needed to ensure seamless execution on food & beverage for the event.
- What education and/or training do you have that relates to your work?
Sum Cum Laude Graduate of Johnson & Wales University National Registry of Food Safety Professionals - Certified Food Safety Manager - lic no. 21369658