FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price based on : - number of guests - type of food desired - drop off vs. full service - clean up is extra - supplies needed - extra guests will add to price
- What is your typical process for working with a new customer?
I like to take my time when first speaking with a new client to get a full understanding of what the event is, how many guests are expected, the venue, and style of dress. Once I know the concept I can begin making recommendations on the various types of food we offer. Since I live close to Kemah I typically will buy any seafood the day of the event to ensure freshness unless time restrictions prevent this. I like to have my meats marinate for at least a day. Burgers, hot dogs, and fries are cooked fresh on site in my mobile kitchen (see pics). I do my best work with people I'm comfortable with.
- What education and/or training do you have that relates to your work?
Certified food manager training through Galveston County health department. Keeping foods at proper temperatures is vital to food safety. We own equipment that can keep food both hot and cold, at the proper temperatures, unti it reaches the dinner table.