FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
This is a tough question. I have 10 different ways to cook everything so I am able to offer the same menu for different prices. Let me try to explain.... If a customer wants a order of chicken marsala I can do it a few different ways. I can use quality imported ingredients as if you were ordering an upscale restaurant ( how I would preferred to make this) or I could go the route that your traditional caterer would go and just buy the cheaper ingredients and I could do it at a much more affordable price. Remember that you always get what you pay for when it comes to catering. For the most part we trying to keep our prices competitive while still offering the higher quality ingredients, just which is what sets us aside from the other caterers in town. It's more important to me for the customer to be happy with everything than for me to stuff my pockets. My quotes usually include food and staff only the client and I will then decide on what type of utensils and plates and other add-ons you will need. Some customers prefer to use plastic over China so there is no specific way to price every event.
- What is your typical process for working with a new customer?
First I like to know what the customers idea of the perfect menu would be, as well as their budget for the event. I always try to give the customer the menu and price they are looking for. If the menu they request is a little out of their budget then I will give a few suggestions on how we can get the price within their budget. If the customer does not have an idea for the menu and just wants to choose a few things off of our menu, they can put together a menu based on their preference.
- What education and/or training do you have that relates to your work?
I have 18 years experience working in various commercial kitchens. I also graduated with honors with an associates of science in culinary arts. I have extensive training in large banquets and fine dining restaurants.