What is your typical process for working with a new customer?
Our process revolves around the customers vision for atmosphere and feel for the event. With this in mind we can begin to put our suggestions for menu items. While other caterers will have you select from standards they have, we like to customize each event with our knowledge of foods, seasonality and costs to create a win-win solution for everyone. Lastly, we'll try to work within your budget parameters or simply let you know we are not the right organization to suit your needs.
What education and/or training do you have that relates to your work?
Having grown up in the food business, we've done this for decades now. ITK has also had many instructors come through our doors and we've been able to glean experience and knowledge along the way.
Do you have a standard pricing system for your service? If so, please share the details here.
We do not have a standard pricing simply due to the fact each circumstance requires a specific solution. In general though, our catering starts at $15 per head to $100 per head depending upon the requirements. For our team building services, factor $100 per head plus cost of rental facility and any equipment rental needed.
How did you get started doing this type of work?
After spending 20 years as Human Resources and three relocations later, my family decided we needed to do something different and get back to the West Coast. I knew I wanted to have a food related business, but did not want to open a restaurant, so we started to do cooking classes and host private events. From there, our customers asked us to do some catering and the rest is history.
What types of customers have you worked with?
We've worked with some of the largest Bay Area companies such as Google, Cisco, Autodesk, Apple, Charles Schwab, Kaiser, etc. to the individual client who needs a Bat Mitzvah done at the local social hall. We've had customers for years now that repeat annual event to our non-profits who use our daily catering serves for the past 6 years.
Describe a recent project you are fond of. How long did it take?
Recently had a 60 person catering for Box Lunches. I got 15 hours notice and pulled it off with Flank Steak Sandwiches, Farro Salad and Fresh Chocolate Chip cookies.
What advice would you give a customer looking to hire a provider in your area of work?
Find out from their experience how they'll be able to best serve you.
What questions should customers think through before talking to professionals about their project?
We are not miracle workers. Just like everyone else, we are constrained by budget and time. Think about what the project is and build realistic expectations.