FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a price list for individual menu choices - I multiply that by number of guests, and add in the fee for my time , the time of any staff I may hire and if applicable, equipment rental. My fees for event planning, officiating, and entertainment services (tarot) are hourly.
- What is your typical process for working with a new customer?
I will email a customer and ask them how they envision their event. If I am providing food / Beverage service, I will ask them what their "dream menu" would be, and then I will use that information to help them choose selections from my menu which fit with their tastes and budget. Sometimes people are not exactly sure what they want or need - I find that helping the client realize their "perfect event" will make the planning a breeze.
- What education and/or training do you have that relates to your work?
I have studied catering through continuing education courses during my 20 plus years in the food service business. I have worked with major companies in San Francisco (Palate) and New Orleans (Pigeon, PartySist), as well as many fine restaurants in both of those cities. I have also been a cooking instructor in New Orleans for Crescent City Cooks!, Delgado Community College, and Jefferson Parish.