FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We work with various budgets and needs. There isn't a one size fits all approach. We'll base you proposal off a few factors. -Menu selections and level of sophistication -Style of service casual, formal, disposables or china and glass -Amount of staff needed to execute the event
- What is your typical process for working with a new customer?
After our initial bid we like to follow up with the client and determine the details of the event. In some cases we need more information to give an accurate proposal. Once we have all the details we'll send a final proposal for review. If there are any questions or concerns we are happy to help in anyway possible.
- What education and/or training do you have that relates to your work?
*Twenty years of professional restaurant/catering experience *Culinary Institute of America at Greystone