FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Customer(s) should know that my pricing is fair and competitive to other Catering Companies within the DMV Metropolitan Area and I'll offer 3 different proposals for each and every event with reasonable charges in order to achieve your business.
- What is your typical process for working with a new customer?
My process for working with a new customer is to gain their trust first by communicating with them on their vision for the event. Second, to identify their likes and dislikes on past events and the focus of the future event. Third, as the Boss or Decision Maker for the upcoming event learn what type of foods they enjoy and love to eat. Fourth, learn the type of group that I'll be serving to personalize the Food and Beverages to set a higher standard and exceed their imagination and expectation.
- What education and/or training do you have that relates to your work?
My professional education and training began with Marriott Corporation(1984), Silver Diner(2000), Jasper's(2003), Chick-fil-A(2006), Chez La Ross Hospitality(2012) with various positions over the past thirty-three years: Waiter/Banquet Manager/Director of Restaurants/General Manager/Senior Catering Manager/Kitchen Manager/Director of Marketing/Owner of Catering Company.