|Sunday||8:00 a.m. to 5:00 p.m.|
|Monday||8:00 a.m. to 5:00 p.m.|
|Tuesday||8:00 a.m. to 5:00 p.m.|
|Wednesday||8:00 a.m. to 5:00 p.m.|
|Thursday||8:00 a.m. to 5:00 p.m.|
|Friday||8:00 a.m. to 5:00 p.m.|
|Saturday||8:00 a.m. to 5:00 p.m.|
About this pro
From first contact to event's end, a top notch experience. Monique is a consummate professional who paid attention to our "vision" of the kind of event we wanted and gave excellent suggestions for our all vegetarian menu and great advice to help us stay close to our budget but still have the quality event we envisioned. We did a site visit so she could see the event space for planning on her end and she kept in close contact to check in or see if there were questions on our end. On event day, she and her partner set up the food and displays beautifully and everything was yummy and better than fabulous! I highly recommend her and hope I have the opportunity to work with on a future event!Dec 11, 2016Verified
Monique (Pret) catered a bridal shower for me. It was truly exceptional. She took care of everything from menu selections, display and flow of the room as well as dÃ©cor. Her attention to detail and personal touch really sets her apart from other companies. I would highly recommend Pret Gourmet & Concierge Services and look forward to the opportunity to work with them again!Nov 19, 2015
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- What should the customer know about your pricing (e.g., discounts, fees)?It is nearly impossible to give a client an accurate quote until needs are determined and final menu selection is in place. I really go out of my way to take the time to make a personal connection to find out what will work best for the client, event demographics and budget.
- What is your typical process for working with a new customer?I like to schedule a brief consultation, either over the phone, or via email if we can not schedule a call. We work on menu ideas, likes and dislikes taking into account any specific dietary needs or allergies & I submit a client a proposal for review. I follow up with a site inspection to their location to help determine best set-up and review event needs (rentals, staffing, dishes etc...)
- What education and/or training do you have that relates to your work?I studied at graduated from Le Cordon Bleu and I have over 25 years in the Hospitality industry. My training began in the luxury Hotel industry where I worked as an Event Planner.