FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The more people in the group the less we charge per person. That works because we need to pay our employees, food, the drive, time, etc. everything gets really costly.
- What is your typical process for working with a new customer?
We usually ask anywhere from 15-20 questions to understand what the consumers needs, wants, budgets are. From there we give them a quote and a breakdown of what our services will look like and from the couple packages we can quote them.
- What education and/or training do you have that relates to your work?
Our staff/team all work in the industry. Our cooks all work for Wolfgang Puck and more private chefs to enhance technique and palate. I myself went to culinary schools and have also worked with well renowned chefs and managed restaurants in LA.