FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We are very fair in a competetive field. We maintain high standards of food quality. We use fresh, locally sourced seafood, produce etc. when at all possible. I can promise that our prices are as good or better than our competition. I can explain much more when contacted.
- What is your typical process for working with a new customer?
Find out the customer's needs - location of event, date of event, number of guests to feed, budget available. What type of foods are being considered? Answer each question in detail.
- What education and/or training do you have that relates to your work?
I have been engaged in the culinary field for almost 40 years. I have owned Italian restaurants, a Chinese restaurant, several bars with full menu, a pizzeria, breakfast/lunch restaurant. Several fine dining establishments. Each time I had a partner or 2. In 2009 we (my wife and I alone) started Sunside Catering and we have been extremely happy making people extremely happy!!!