FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We can offer services in most cases to meet each customer's budget.
- What is your typical process for working with a new customer?
We prefer to deal with each customer on a personal basis. First we want to find out what the customer is looking for and expecting from an event space and/or caterer. Then we want to find out exactly what that customer's event is all about, if there is a budget and finally discussing the menu, service and other services the customer wants and needs. When it comes to the menu we offer many options outside of our standard menus and possibilities are almost endless. So it is important that we find out this other information prior to presenting menu options as these all allow us to personalize each customer's menu to their wants and needs.
- What education and/or training do you have that relates to your work?
Frank Imbarlina is an accomplished and critically reviewed 4-Star Chef, Restaurateur and Cookbook Author. Frank's experience and training includes over ten years in New York City in Fine/Progressive dining. Frank also spent time in Philadelphia, Colorado, Boston and Miami. He has dedicated his career to studying a variety of ethnic cuisines and techniques.