FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The menu listed on our website is comparably priced but not displayed for competitive reasons. Up to 100 guests, we provide meals, delivery, set-up and service all included in the price. Tax and gratuity is not included. Clients may mix and match or combine items to create their preferred meal that will be priced accordingly. Based on the clients budget, we can also prepare meal requests a la carte with different levels of service.
- What is your typical process for working with a new customer?
My process for working with new customers is to gain knowledge of exactly what they want within the budget they are working with. I look at food preparation like dealing with the alphabet. I can spell short words with foods that get the point across or longer more elaborate ones depending on the audience.
- What education and/or training do you have that relates to your work?
My first cooking job was at Wendy's when I was 15 years old. I became a manager at Hardees during my sophomore year of college. I worked my way through college in various positions at family style dining restaurants. I took a leave of absence during my last semester to open my first restaurant, Wing-A Licious. I completed my degree and during a 12 year mortgage finance career worked various culinary positions from hotel banquets to sous chef. After the mortgage industry collapse I attended Culinary Arts school at the Art Institute of Atlanta and began a full service catering and foodservice management company which I currently operate.