FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For all drop off catering events we base it on food cost of 45%. For all other events where we do plating and service we run around 38%
- What is your typical process for working with a new customer?
Generally with new customers we like to talk to them and decide on an idea for what they are going for and prepare a menu based on there desire of food. We are willing to drop off or cook at locations.
- What education and/or training do you have that relates to your work?
Both of us have years of fine dining and catering experience, plus culinary school.