FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I think for most events I am able to fall below industry standard pricing. I am able to do so because I am small & I do not have a large overhead. Obviously, I could grow my business by hiring employees and booking several events on weekends, but I prefer not to overbook events. I want to be personally involved in every event I book and not turn over a very important event to temp employees & part time employees who do not have the same at stake as I do by satisfying my clients.
- What is your typical process for working with a new customer?
Again finding out what is most important to my clients. I want to be personal & work with individuals with their particular needs, budgets ,etc. Once we narrow down a menu we will meet for a tasting and then make final menu decisions. As the event nears we work out all details. I will write up a letter of agreement which outlines what the client expects to receive from me as well as outlining the clients agreement for payment. once we agree the letter reflects all information from both sides, we each get a signed copy of the agreement.
- What education and/or training do you have that relates to your work?
I have a sanitation certification with the state, have taken a variety of formal classes, however, I learned to cook from family & experimentation. I love to create new recipes or tweak existing recipes to achieve just the right mixture of flavors.