FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is flexible to your budget needs. We deliver the freshest foods for all our events with no compromise.
- What is your typical process for working with a new customer?
The best process we have found in working with any customer is meet via the phone and out line your needs for the menu and anything else you may require for your event. Then we prepare a formal quotation which includes all your needs. At some point we will meet at the venue and discuss in detail the setup and layout event timing etc.
- What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Art Institute of Fort Lauderdale and graduated Suma Cum Laude. During which I owned my own ristorante specializing in Seafood and Italian for 12 years. Prior to that I was in corporate America for 25 years in International Business.