FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is always indicative of certain things. The first of which is food cost. Because each menu is customized for the client. Market prices vary depending on supply and demand. Secondly is the intensity of labor. Man hours and difficulty of execution could increase the bottom line of an event.
- What is your typical process for working with a new customer?
When working with a new customer its important to gage what his/her needs, wants, and preferences are. They aren't always the same. So listening is key to providing the best quality of service. Once those things have been identified, I can begin to create a tailored coadhesive experience with options to choose from. If need be, we'll schedule a tasting for assurance of top quality and discuss finite details. After these things have been affirmed I can render an accurate quote for service.
- What education and/or training do you have that relates to your work?
I personally have been in this industry for 12 years. From busting suds to Executive Chef. I've been lucky enough to work with and for a select few really amazing chefs! So, needless to, say I've picked up a few tricks along the way! We have experience in many different styles of cuisine. If you want it, we can do it..💪👍