FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We approach every event the same way, regardless of the kind or size- how many people will we feed? What is the desired menu? What is the budget? We try to make all three things meet so that everyone's expectations are exceeded.
- What is your typical process for working with a new customer?
Usually it starts with an email. I like to schedule a face to face meeting next, or at least a phone conversation to get a really good idea of what they need. After that, I provide a detailed quote of what we can offer to make their event spectacular. There is always a face to face to go over the contract for events - there are no surprises or hidden items in our fine print. I make sure to lay out how we handle payments and the deadlines for things like head counts and menu changes. We will schedule a tasting and walk through of the event site, if the client desires. We try to make sure that the client is as excited about us preparing their food as we are to prepare it.
- What education and/or training do you have that relates to your work?
I have an AS in Culinary Arts and over 19 years in the industry. I have catered for every size from 2 to 700.