FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We're flexible on how payment is handled. We can support each person paying individually or we can do a one lump sum if you're covering the bill. We charge by the person on a 1 to 1 ratio. If you have 50 people the quote wound include the cost of 50 meals (main dish, side, and beverage). Unless you request something different.
- What is your typical process for working with a new customer?
We always like to answer the who, what, when, where and why right out of the gate. Who are we serving? Serving a pack of 75 8 year olds is a lot different than serving the swing shift crew at the local aerospace company. What are your expectations? When would you like us there and for how long? What kind of time constraints are there in serving and making sure everyone has enough time to get what they want? Where are we setting up? What kind of space are we working with? If it's a night is there enough lighting? etc. Why? Besides your hunger and the allure of great food, Why do you want us to come out? Are you celebrating an event? Or just giving your loyal employees and amazing option for their lunch break? In the end we want to make sure that 2 things have happened. the first being that everyone hunger is curbed, and the second that everyone had a blast and can't wait until we come back again.
- How did you get started doing this type of work?
I've always loved cooking tasty food for people. It makes us happy and it makes others happy, that's a win win.