FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We offer a variety of options to help pricing: Disposable pick up Disposable delivery Buffet style with or without servers Full service
- What is your typical process for working with a new customer?
I will gather all your information and e-mail you a quote so that you may see exactly what you are getting for your money.
- What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute of America in Hyde Park NY, extensive experience in all aspects of catering from 10-2,600 people. Making sure that your every bit is an experience. Managing restaurants for the past 40 years.