FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The prices I have listed are estimates— it’s very hard to give exact prices without knowing the final menu and services the customer has chosen. I am reasonable and fair, but also must account for my time and my staff.
- What is your typical process for working with a new customer?
The first action I like to take with a new customer is to have a quick phone call so I can hear the details and vision for the event. The event can be as small as a fancy dinner for two or as big as a wedding of 200. Once I hear the vision I then draw up a proposal with options for the customer to choose from including not just different types of food, but specifications such as: Is a bartender needed? Is music needed? Are seating and tables needed? Do you need plating and silverware? Do you need serving and warming equipment? This way I can know exactly what the customer needs— I also always add that if the customer wants a dish that I have not included to just ask me.
- What education and/or training do you have that relates to your work?
I studied Nutrition Science throughout my undergraduate studies. I also received my Masters in Education— I combined my two passions and began to teach cooking classes! From there, I stayed in the Food Industry and developed a network of chefs, cooks, bartenders and food service purveyors. In 2018 I finally branched out and opened my own Catering & Event Planning Company, Leave it to Jamie LLC.