FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We require a 25% deposit upon initial contracting. We base our cost on specific menu items (Basic - Premium), item quantities, additional services, etc. Invoices are only finalized with the authorization of the client. Final balance must be paid 24 hours before event.
- What is your typical process for working with a new customer?
When contacted by a new client, initially we discuss the needs and vision of the client. This would include guest counts, item quantities, deposits, logistics, etc. We would then forward an initial proposal that reflects this vision and discuss any revisions the client may or may not have. Once the client is completely satisfied with our proposal, We would then send out an invoice for the requested services.
- What education and/or training do you have that relates to your work?
I attend CaterSource every other year, its a flagship conference held in Las Vegas, very educational in terms of new techniques, culinary trends, and extensive logistics. I'm also Servesafe certified and have been a practicing chef for nearly twenty years.