What should the customer know about your pricing (e.g., discounts, fees)?
We do have standard pricing on our menus but we are always open to customizing menus/pricing to suit our clients catering needs.
What is your typical process for working with a new customer?
We prefer to meet our potential customers in person because it helps give us a better idea of exactly how they want their events to be. But we have actually organized/planned entire events strictly through email or telephone conversations and have been quite successful.
How did you get started doing this type of work?
I began my catering career working for a friend who was a caterer. I loved it so much that I began trying to figure out how I could start my own company. I was working a dead end office job that I hated so my desire to get out was very strong. In 2007, our first catering jobs were my co-workers. I meal prepped at night and early morning and my husband would cook & deliver the lunches. From there we started booking weddings and office meetings. Working out of our home got to be too much so in January 2012 we purchased another catering company and merged the two together. We moved to a commercial location and have continued growing.
What types of customers have you worked with?
Our customer base is quite diverse. We have brides, party planners, wives, husbands, doctors, lawyers, sporting event hosts, CEO's of large corporations plus many others.
Describe a recent project you are fond of. How long did it take?
We have three recent jobs we are quite proud of.
The first is our Military Spouse Appreciation event. This is an event that is close to our hearts and we have been a part of this for 4 years now.
The second event was for the Food Network's Restaurant Impossible. We catered food for the show host and staff while they were in town to help a local struggling restaurant. It was a little intimidating to cook for these folks but hearing from the show host that he enjoyed the food made it all worthwhile.
The third event is one that we help with every year - Asthma Camp which is hosted through Augusta University. This is the 4th year we have prepared food for the campers and the counselors. Accepting this job comes with a long and detailed list of allergies and dietary restrictions. So far, we have not found any dietary needs or allergies that we are not able to accommodate.
What advice would you give a customer looking to hire a provider in your area of work?
Be sure to ask questions!
Schedule a tasting if you haven't tried their food yet.
Most caterers will charge you for this but peace of mind is priceless.
What questions should customers think through before talking to professionals about their project?
Make sure you ask questions about all is included in their pricing.
Do they provide linens for their food tables?
Do they provide decor for their buffet?
Are there any hidden costs?
Gratuity included in pricing?