FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our Pricing is based on price per person with added fees of delivery, staffing if necessary and Tax.
- What is your typical process for working with a new customer?
We take the following steps when working with a new client: 1. We listen to the client’s culinary vision and needs and then ask questions like: the occasion, the theme, guest composition, location, time of day, dietary restrictions, and the many other variables that can impact the success of an event are also considered. 2. Our chef builds a menu and our team reviews the menu and suggests improvements or modifications. 3. We present our clients with the menu and take into consideration any feedback or concerns they may have. 4. A final menu is sent to our clients. 5. Once contract is signed the event date is saved for the client.
- What education and/or training do you have that relates to your work?
Arkadi, our chef has worked in the best restaurants in Tel Aviv & Jerusalem and learned from talented chefs. He won Food Network's shot The Great Food Truck Race in 2014. Elinor, our head of operations, had been working in events and hospitality for over 20 years.