FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have a standard pricing system for printed menus but will be happy to customize a menu for our customers and price it accordingly.
- What is your typical process for working with a new customer?
Customers can call the office or contact us by email or send a submission from our website one of our planners will quickly respond to there request and discuss any pertinent questions relating to there event. We will then generate a proposal or invoice depending on our discussion. Customers may also visit our commissary for a consultation or taste test as they may desire. We may also do a site visit depending on the size and scope of the event. Once the invoice or contract has been finalized a deposit is required and we are ready to go to work. We will do our best to accommodate the customer in what ever way we can and our ultimate goal is the total satisfaction of our customer.
- What education and/or training do you have that relates to your work?
Chef owner Leroy Reynolds has over 30 years of food service experience he has an associate degree in Hospitality Management from CAST in his native Jamaica and Chef training from CARO Kitchen in Toronto Air La Caret in New York and Trust House Forte in London. Leroy also has years of experience working in Airline Catering and Marriott Health Care Division.