FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We determine pricing based basically on four things: The type of event, the number of guests, the kind and amount of food, and the level of service. It will vary from event to event, so it is best to contact us to discuss your specific ideas.
- What is your typical process for working with a new customer?
After an initial email contact, I like to send over some general information on our services and then set up a phone call to discuss specifics. I find it much more personal and effective to speak on the phone early in the process rather than relying too much on email. Every event is different, and it is important that we communicate expectations and ideas clearly and openly.
- What education and/or training do you have that relates to your work?
Our company is run by two individuals with 20 years of restaurant and food service experience each. The owner has held every position there is in a restaurant, from dishwasher to GM. He also received a BA in Business Administration from Bucknell University, and has held numerous management positions outside the restaurant business as well. Our executive chef was born in Mexico and moved to Boulder when he was 8 years old. He started working in local restaurants when he was 13, and has never stopped. In recent years he has been the Executive Chef at some of the finest restaurants in Boulder, and his talents and experience are hard to rival in the area.