FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Although I request a $250 deposit upon hire, I prefer to discuss pricing with my clients after I have a better understanding of their expectations. No two events are ever the same! The event venue is a large factor in my pricing because if there is not a team of experienced employees available at the site, my hours increase.
- What is your typical process for working with a new customer?
I want to create YOUR vision! The first step is for us to meet and talk about how you want your guests to experience your event! I currently don't hold office space, so a coffee shop or other public location near my clients is where we could have our first meeting!
- What education and/or training do you have that relates to your work?
On top of my education, I've spent four years planning, coordinating, and executing events of all types and sizes within a well-maintained historic country club just outside of Boston, MA. I was responsible for designing all annual clubhouse events with the newest trends and highest standards. These experiences have given me the ability and confidence to branch out and plan events independently. Hospitality/Hotel & Restaurant Management - Associates Degree - Northampton Community College 2013 - Bethlehem, PA Restaurant/ Food & Beverage Management - Bachelor Degree of Science - Johnson & Wales University 2015 - Providence, RI