FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is good for up to 30 days after it is quoted, after which it is subject to change to meet market demands and fluctuation. We are very competitive in our pricing...you may find specific areas a little higher, others a little lower. Regardless, we are transparent with all of our costs, how we set our pricing, and what is associated with them. We do not believe in passing on hidden costs. In the rare event in which something comes up that is beyond our control, we will work with you to find the right solution for everyone.
- What is your typical process for working with a new customer?
All situations differ dependent on a multitude of factors, however the process will generally look like this: Upon first contact, we will ask a series of questions we feel are the most specific to your personal event. Such questions are sure to include date, time, number of guests, location, special needs, and general information to gain a base of your project. Once we have that base, a follow-up email with an overview will highlight what has been discussed, as well as outline any additional information needed or questions that may still need answers to. You will be asked to review the information, and to reply with any additional questions you may have. Once the basics are finalized, dates will be set for a deposit to be made, finalizing menus, and guest counts.Some events can be finalized in a couple emails or phone calls, others may need several and may even include additional sit down meetings to get everything just right. It really just depends on the scope of your needs. Don't worry though, we are there for you every step of the way. And please always remember...there are no silly questions or questions that are unimportant. This is meant to be a special day.
- What education and/or training do you have that relates to your work?
I'm constantly sourcing knowledge from any avenue available to me whether it be classes, online searches, on going schooling, or reading a new cookbook. I often joke that 32 years in the food service industry is more like 50 years in most other professions. After the 20 year mark, you are also given an honorary Associates Degree in psychology.