FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each service has an associated expense. Linens, glassware, china, service staff, equipment rental all effect the price of an event. As a caterer, I earn my living producing food, unfortunately the price of the food cannot cover the cost of ancillary services or custom setup. Given the fact that each client has a different requirement of services we price the food separately from each of these other expenses.
- What education and/or training do you have that relates to your work?
I research and write for my blog, continuously update menu offerings and research new cooking techniques, remain certified with the ACF.
- How did you get started doing this type of work?
I love the creativity and variability of each event and client.