FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Your pricing estimate will include event food cost, any necessary rental equipment, staffing cost, transportation & liability insurance. Due to many variables related to any event (i.e. late-night work, product seasonality) price is subject to change as further described in your contract. Please let us know if you have any questions! We are here to go over any issue no matter how small.
- What is your typical process for working with a new customer?
Hello there! There's usually only a few questions left after Thumbtack's questionnaire that I need answered to give you a quote. We'll need to confirm: -a menu -a head count -any other options; flowers, bartender / staff. -a photo of your event space (if possible). At this point, I will get back to you with an event quote and mock menu. If you are happy and no changes are necessary, we will confirm your info, event location info, time of event, a deposit (40%) & service agreement, and all day-of logistics: -is your building a walk up? -are there times for a service elevator we should be aware of? -will someone receive rentals prior to the event / be there for a pickup after? -what trash disposal options are there? Do you recycle? -is there any building parking or vehicle access? -anything else to be aware of? After that, we should be smooth sailing! I'll reach out to set up a time to talk and or follow up by email.
- What education and/or training do you have that relates to your work?
The Culinary Institute of America Pinch Food Design James Beard House Dinner MCP Cooking Party Company Dime's Catering Poppy's Catering Baron's Restaurant The Dekalb Kombucha Brooklyn Skelsky's Smoked Fish NYC Deli North-East Kingdom, Michelin Reccomended Moro, London's Guardian Best Restaurant Winner 2009 Aubaine, London Lutyen's, London Landmarc, NYC The City Bakery, NYC Cafe Miranda, ME