FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We custom design menus to fit our clients needs and budgets.
- What is your typical process for working with a new customer?
I would like to meet our client at the location of the event so that we can walk the space together and map out the design and layout. From there I get the ideas of menu and rental directions and I then start to follow up with menu options and after we have buttoned down our menu. We then focus on the proper vessels for the food and table and linens and center pieces.
- What education and/or training do you have that relates to your work?
Bachelors degree in hotel restaurant management. Associates degree in culinary arts. Certified Executive Chef from the ACF Certified Research Chef from the RCA