FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is fair. I do not have the overheads that most larger firms have, but food costs are high and I price my products to remain competitive and to cover my costs and labor.
- What is your typical process for working with a new customer?
I do not have cookie cutter menus. I customize my menus to the needs and preferences of a prospective clients. All quotes will include a standard 20% standard service charge and 6% tax. A 50% deposit is required when the catering contract is signed to lock in services.
- What education and/or training do you have that relates to your work?
I am ServSafe certified for catering. I am T.I.P.S. certified for bartending. I am a trainer for alcohol awareness for the State of Maryland. I have over 25 years of event planning and management experience, 15 years of bartending experience and more than 40 years of culinary experience. I specialize in Soul Food and American cuisine.