FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I’m very fare and flexible to work with. Some clients have needed to modify the menu close to the event date and I’ve always been willing to help and accommodate.
- How did you get started doing this type of work?
After building and opening my restaurant Streetside 62 Bistro my guests started asking me to cater events. It’s just grown organically and word of mouth has been my best advertisement.
- What types of customers have you worked with?
Corporate clients feeding over 400 people Wedding clients 50-300 guests Private Home Parties City events