FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Venue booking is based on a food and beverage minimum for the space. Our buffets are per person pricing and can be enhanced with add ons. Minimum 20 guests for buffet order. Party platters are designed for 20 guests, half platters available.
- What is your typical process for working with a new customer?
Booking is a breeze, after we discuss via phone or email I send over an event portal where all updates can be viewed live. Our approach to hospitality is to make this as simple a process for you as possible.
- What education and/or training do you have that relates to your work?
20+ Years in hospitality Food service training BA in Public Relations and Sociology