|Sunday||8:00 a.m. to 12:00 a.m.|
|Monday||8:00 a.m. to 12:00 a.m.|
|Tuesday||8:00 a.m. to 12:00 a.m.|
|Wednesday||8:00 a.m. to 12:00 a.m.|
|Thursday||8:00 a.m. to 12:00 a.m.|
|Friday||8:00 a.m. to 12:00 a.m.|
|Saturday||8:00 a.m. to 12:00 a.m.|
Jen Royle: Dare To Taste
About this pro
Jen Royale from Dare to Taste catered my daughters bridal shower this weekend and it was beyond amazing. The food, the service and overall experience was excellent. She is an awesome Chef and I would definitely use her in the future.Jun 18, 2018Verified
My daughter's bridal shower went off without a hitch thanks to Jen and her hardworking staff!! The food was amazing and her presentation was exceptional! The burger bar was a great choice, everything was cooked to perfection and the mini quiches were a huge hit too! Thank you Jen, the smile on my daughter's face said it all and made the day complete!Apr 24, 2017Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?- A 20% deposit and signed invoice is due at the time of booking. - Payment is due in full at the time of the service or a $10/day fee will apply and accrue daily. - For corporate events/accounts, if payment is not received within 30 days of service, a $10/day fee will apply and accrue daily. - After 30 days of non or late payment, your balance, along with a $25 fee, will be forwarded to collections. Once in collections, 33% of your balance will be added to cover collection costs. - All credit card payments will be charged an additional 4% processing fee. There is no fee for payments via check. -The following one-time fee is added to every service and is included in your quote: This fee is for menu planning, shopping (usually multiple times), prep, setup and cleanup (if applicable) at your event. $100 Parties up to 50 guests $150 Parties of 50-75 $200 Parties of 75-100 $250 Parties of 100-150 $300 Parties of 150-200
- What is your typical process for working with a new customer?Speaking on the phone and getting visual of the event and how the customer would like the food presented. Headcount is usually given at this time as well as chosen menu items. We let the client know what we feel are good choices of food for the event and what we think they can do without. We also make every attempt to not have the client order too much food! This process is important because it helps make every event feel like our own.
- What education and/or training do you have that relates to your work?I read, read, read... and watch the food network all day with a notebook.