FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our fees are based on a "per-person" basis depending on the scope of the event. The "Per-person" pricing is just the cost of food. Full Service waiters, delivery, setup and breakdown, rentals are NOT INCLUDED in the base fee. Discounts are available for non-profit organizations and veterans.
- What is your typical process for working with a new customer?
An initial call to discuss event/menu, logistics, any rentals will be discussed first.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu Trained, ServeSafe for Management, ServeSafe for food Handler, Responsible Vendor for Management