FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is simple but confusing because most caterers charge inflated pricing per head, building in their profit margin, inflated food costs, inflated rentals and labor. I charge $75.00 per hour for any prep work, shopping and time on the site. My food is charged at cost, as are any rentals and any other peripherals. If you have a party that will require extra labor, such as a party up to 50 people, my charge is $105.00 per hour for the extra labor for prep, transportation and service. If you have a party of 50 or more, I have a solution for that as well.
- What is your typical process for working with a new customer?
Since my team and I create custom menu's for every event, initially there will be quite a bit of communication to narrow down your wants and needs. Once the specifics are established, we create a menu, you approve it as the client and then we prepare for making your celebration one that you will not forget.
- What education and/or training do you have that relates to your work?
Reading and talking to other Chefs. Plus I have 20 years of experience from washing dishes to leading kitchens and teams up to 15 cooks.