FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No ma'am. we work in reverse of the standard catering model. no cookie cutter menus, minimums or weird hidden charges. you name the budget and we create YOUR menu your way!
- What is your typical process for working with a new customer?
Q&A via phone or email... sample menus... tasting date if the client so wishes. and hugging... I'm a big fan of hug salutations 😄
- What education and/or training do you have that relates to your work?
chef Colin Murray is an alumni of the Culinary Institute of America - NY I (Jamie) was raised by a family that lived to entertain thus my title being: hostess with the mostess