First, I will say that the owner and employees were very nice and friendly but I could never recommend or use them again. Table clothes they gave us were stained, there was not enough food for everyone. The portions were embarrassing, so much so that we overheard guests say "I hope they didn't pay too much for the food". Some of us didn't eat part of the dinner selections so there would be enough for everyone. The chicken was extremely dry. But the worst was the portion size. Even for the desserts, each guest got about 2 bites and what made matters worse, was that catering was packing dessert back up to put in their car, when the guests hadn't had enough.Oct 3, 2016VerifiedPamela S.'s reply
Robby, this is very unfair review. if you saw somwthing you did not like on the linen, i wish you would have said something so it could be exchanged. there were an additional 12 guests, and they were arriving even after we started serving. only one person went without one salad. while we did our best to accomodate you, adding 20 percent more to the guest list, the day of, put us in a bind and we had to reduce portion size to serve everyone. you asked us to do so. The mini desserts were 2 per person. i always fix extra, in case anyone wants more. i happily gave out more to several people who requested them. we were able to accomodate 12 vegetarian requests, also unknown. a caterer can only prepare for the known, which is why i request a headcount in advance. I'm more than apologetic that we failed to handle things to your satisfaction. On behalf of my company and my servers, i do feel we did everything we could to accomodate your guests. even after the event in talking to your guests, we amassed many compliments. i wish you would have said something to me then, so i could fix it.
I would highly recommend Terrace Catering. I will definitely use them in the future. Pamela's estimations were spot on and the food was delicious. Many compliments from guests. Pamela's husband, Mark, was very helpful and willing to do tasks that weren't directly related to catering - helping with spills and other unexpected occurrences that he discreetly managed. I was able to focus on guests and let them take care of the rest! A very successful evening!May 8, 2016Verified
About this pro
Years in business13
Times hired on Thumbtack30
Number of employees15
Photos and Videos
Q & A
- What should the customer know about your pricing (e.g., discounts, fees)?We list all our prices and what all is included on our website. we average your selections so you only pay one price per person and everyone gets to try everything. RSVP's for food is no fun. people always change their minds anyway.
- What education and/or training do you have that relates to your work?I am always taking classes. the last one I took was a dim sum class. I love to cook...but I also love to learn. I graduated summa cum laude from Washburn.
- How did you get started doing this type of work?I was cooking holiday dinner for my large family and everyone kept saying I should open a restaurant. 99% of new restaurants fail in the 1st year, so I opted to cater instead. My husband and I built a 900 square foot kitchen and after building business for 2 years, I quit my computer job and started cooking full time:)