FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes, we have a standard pricing for your catering needs Breakdown for the different categories of type of catering needs under different proteins; ala carte options all will be tailored to your needs and budget
- What is your typical process for working with a new customer?
1. Setting up an appointment to meet to understand your needs and your function, preferably at one of our restaurant 2. Understanding your budget 3. Explore the different options 4. Let your tasting buds be the judge, by offering different food tasting 5. Putting together a proposal for your need
- What education and/or training do you have that relates to your work?
Tai Tok, owner-chef, primarily in charge of Asian catering two award winning Asian restaurants, StreetFood Asia & StreetFood Market has been in the Food & Beverage industry since graduating from college in Minnesota, 1983; was restaurants and bar operators, food & beverage consultant through the US and Carribean. Having worked with many international chefs to consult many operations, mostly of Tai's culianry skills have been hadns-on training. Most recently, was the Corporate Food & Beverage Director for Rte 66 Casino overseeing 19 food & beverage operations till 2006. Ms Christine Abeyta was a sous chef for Rte 66 Casino since 2003 til 2007, and most recently the Banquet Chef for the Hyatt Regency Downtown. Specialized in American, New Mexican, Mediterranean and others. Culinary schooled at the CNM Culinary School