FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have a standard pricing algorithm for each service. Pricing depends on factors such as distance, scope, number of guest, brands, etc.
- What is your typical process for working with a new customer?
Our interaction with new customers is very easy and quite simple. We enjoy opening lines of communication for our customers and LISTENING to them. What do they need done? What deadlines exist? We hope to convey to them that we are a trustworthy company and have their best interests in mind at all times We first obtain basic information, perform an estimate, and then provide amazing services, while keeping the customer up to date in every step of the way. With us, you know exactly what is going on and what to expect at all times.
- What education and/or training do you have that relates to your work?
Timothy grew up in a blue-collar Midwestern family from St. Louis, Missouri. A large part of his success is because of the relentless work ethic instilled in him as a young boy. His professional career started in the spring of 2006 as he has owned and operated several successful business ventures within the energy sector. And as the market started its downturn in 2013, Mr. Dressel sold his shares to his business partner and stepped away from the energy sector. He initially developed his passion for food and beverage as a child growing up in and around his family's restaurant. Mr. Dressel has consulted and operated several successful restaurant and bar programs in some of the country's biggest markets. His work has been featured on shows and magazines like Bravo TV, Great Houston, Food + Drink, Houstonia, and St. Louis Magazine. Timothy was recently nominated and finished as runner-up as the best bartender in St. Louis by St. Louis Magazine. He has worked closely with top chefs throughout his career like Jose Hernandez, a semi-finalist on Top Chef. Brain Hale awarded the best chef in St. Louis in 2010 and finalist in 2020. As well as Tyler Layton, voted Top 5 Chef in St. Louis for 2017 and finalist for the best chef in 2020. Corey Boyce is a native Houstonian; his resume isn't on paper; it's the groundwork he's laid with decades worth satisfied guests. He's become best known in the Houston restaurant scene for the many successful Food and Beverage programs he's run. Mr. Boyce has ascended at an astonishing rate within the hospitality industry. A long list of accomplished accolades and articles in Bravo TV and The Feast blog showcase Corey's transcendent talent. Mr. Boyce has worked directly with several accomplished restaurants and chefs like Chef Jose Hernandez for Radio Milano and Milano Bar, James Beard Award winner Bryan Caswell of REEF, Chef Bruce Molzan of Ruggles Black and Chef Charles Clark of the famous Clark Cooper Concepts. In 2019, Corey took the next step in his career by accepting a position as General Manager and Beverage Director at Gulf Coast Distillers. His work is directly responsible for helping the distillery open their tasting room to the public for the first time. Working hand in hand with Julian Giraldo, Master Distiller at Gulf Coast Distillery, on their Billy Banks Tennesse Rye Whisky, Giant Texas Bourbon & Rye Whiskey, Roughneck Bourbon, Blue Bonit Vodka & Gin, as well BJ Hooker Vodka, Corey's desire to continue developing unique spirits with his recipes and blend of ingredients was instrumental in building their micro-batch distillery.