FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We do not have a standard system for our pricing. We treat each catering as a custom event and therefor present the individuals menu choices as they come. We can base pricing off of certain items to give an idea of cost prior to the final menu decisions.
- What is your typical process for working with a new customer?
After initial contact (typically via the bid email) we prefer to talk further either over the phone or in person to get the details and specifics of the event. After the meeting we will correspond through email and phone calls until the day of the event.
- What education and/or training do you have that relates to your work?
Over 13 years in the culinary field A degree in Culinary Management Serve Safe Certified both with the National Restaurant Association and State Levels Hands on experience in farm to table Experience in Candies/Pastries/Confections