FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
After chatting/emailing with each other, and the decision to move forward is made, I take a non refundable deposit to secure your date for you. This of course is applied toward the balance. I add on a 20% gratuity, and I charge a $100 site inspection fee, if one is needed. Many times just a couple photos of the area my team and I will be working in is totally sufficient : )
- What is your typical process for working with a new customer?
I think it’s super helpful to jump on a call and take a few minutes to meet each other, and go over some basic questions we both may have, such as are there any allergies in your group, what is your budget, what is the occasion/your vision for your special day, will you be needing any rentals. Also I like to know if you already have a certain cuisine or food preference in mind. I then send along my menus, as well as photos. Photos help as a visual to my work: not only is it imperative that the food is delicious, but visually I like for the buffet to be beautiful, as well as the plate of food 🍽️
- What education and/or training do you have that relates to your work?
I am Arizona Culinary Institute trained, as well as ServSafe certified. I’ve had extensive culinary training in Italy, as well.