FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For catering, prices can vary according to seasonal produce. I generally use fresh, seasonal produce obtained locally. For wedding and event planning, we offer a variety of packages from luxurious, international planning to budget friendly. A 10% discount is offered in "off peak" months, another aspect our clients enjoy. The deposit is generally 50% and is used to purchase food items. No profit is made by me until the final payment is made. Other caterers may have a different way.
- What is your typical process for working with a new customer?
For catering, the client and I typically schedule a complimentary tasting wherein special requests and possible substitutions are discussed. Once the final menu is agreed upon, a deposit of 33% (for events scheduled for at least 180 days out) is due and can be invoiced and monthly payments can be accommodated. The remaining balance is due before the date of the event. For events with less than 60 days notice, a deposit of 50% is required to cover the majority of food costs and is not refundable. I offer a $500 discount on planning/coordination services when combined with catering services for events with at least 100 people. For planning services, I would generally meet with the client and we would initially discuss an event timeline, vendors, invitations, venues and day of event processes. 33% deposit would be required wth the remaining balance due before the date of the wedding or event for events at least 180 days out. A variety of planning services are offered to include as much or as little as needed. We offer everything from full service to consulting on a timeline.
- What education and/or training do you have that relates to your work?
My formal training majored in communications. I worked for the government and traveled throughout America quite extensively. My education in cooking comes from growing up in Italy, and learning to cook fresh food daily long before becoming a teenager. I have always had a passion for cooking good, fresh food. For event planning we have someone with ten years experience and I have several years as well. We are resourceful in finding the little "extras" that our clients enjoy. Planning was incorporated into our business over time and because clients requested our services in that arena.