FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
These days it is difficult to have standardized pricing as the market is volatile. However we are competitive in our pricing and I would be happy to work up a quote for anyone.
- What is your typical process for working with a new customer?
Typically the process starts with an email or two about menu, budget and availability. We then set up a phone conversation.Discuss menu and event logistics in greater detail. Depending on the time frame if its a closer date we make an appointment to look at venue. At this point I will ask for a deposit to hold the date. and we go from there.
- What education and/or training do you have that relates to your work?
I went to NYCTC College for two years and received my associates degree in Hotel & Restaurant Management, I managed food and beverage operation in the Restaurant and Country Club industries for 17 years and I am a certified Sommelier.