FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Some elements are standard, though most are customized to suit the event. For example, our standard "day-of" coordination rate is $600, though sometimes we may be asked for a few pre-event extra services, such as invitation management, which would then add on a few hours. Our professional staff and event fees may vary based on demand. A Holiday, or New Years Eve, would come more at a premium price, where social midweek get together events are sometimes easier to produce. Food pricing can vary based on the scale of quality, which is one of the things we discuss on the phone consultation. Something as simple as a fish dish, can vary widely upon price points based on market pricing.
- What is your typical process for working with a new customer?
If its Catering, or Event Planning, the first step is to discuss the client's vision for the event. Thumbtack is great for creating the connection with a few broad statements, though it takes a consultation to discover more of the culture, elegance factor, budget considerations, and overall balance of the event. The next step would be to assemble a draft proposal with preliminary pricing, which becomes a foundation to build on. The most important step is to have the post proposal review, so we know we created a perfect combination of provisions within the budget.
- What education and/or training do you have that relates to your work?
Michael Jasa is a Certified Executive Chef with the American Culinary Federation, a Serve Safe Sanitation Certificate Holder and Instructor/Proctor, and a member of the National Association of Wedding Professionals. Michael graduated with Honors from the prestigious Culinary Institute of America, earned his Bachelors in Hospitality Management from the Florida International University, and his MBA from Lynn University.