- What should the customer know about your pricing (e.g., discounts, fees)?
We charge either per person, or per platter depending on what works best for the customer.
- What is your typical process for working with a new customer?
The first step is menu consultation. Once the budget is decided we propose a menu based on event type, time and the customer's specifications. After the menu is selected, the date is reserved and the fun begins.
- What education and/or training do you have that relates to your work?
Our Executive Chef has a degree in Culinary Arts and has worked for the past 15 years throughout DC fine tuning his skills and finding wonderful, skilled people to work with.