FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We prepare our coursed menus in family style servings therefore, if it is for a group of 2 to 4 who would all like individual apps, entrees, sides and desserts, the party will be upgraded to plated service and charged the fees in conjunction with that style. We are a veteran owned business and that is important to us. We do have a Vet discount, with proof of service. We also offer seasonal discounts that vary throughout the different seasons. There are additional charges for allergies or specified dietary preferences. There are also additional fees for travel, dependent upon the location. We do not include gratuity in our pricing unless it is for a group that is of 10 or more.
- What is your typical process for working with a new customer?
I like to first discuss with the client what they want to accomplish and then build upon that. If you have an idea of something we can build around, that's great. We also have seasonal featured menus that customers can choose from as well. With that being said, if one is choosing from a seasonal menu and adding on dishes that do not exist within that menu, fees will be applied.
- What education and/or training do you have that relates to your work?
I attended culinary school in Hawaii. Also, as a military veteran, I know how to think on my feet and work under extreme pressure. I have worked in high end fine dining establishments, resorts, hotels, catering companies, bakeries, film shoots, private clubs, etc. in various parts of the world. Therefore, I pride myself on being able to create and cultivate any experience asked of me.