FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
If your looking for cheap food and poor service we are not for you! We put our best out everyday in food and service. We are not a restaurant trying to squeeze you in to our production cycle. We aren't the most expensive either- we deliver great value with our experienced staff and reputation we will take care of our clients and guests.
- What is your typical process for working with a new customer?
We've been doing this since 1982 so we know the most important thing is to listen and understand what is wanted and needed, then we make recommendations and follow that with a plan for success whether it's a function for 50 or 5,000 or even 50,000 (we routinely did weekly box lunches for up to 150,000 for 15 years). Every event is important or you wouldn't be hiring a professional to take care of it.
- What education and/or training do you have that relates to your work?
Besides a BS in food service administration Our lead and owner Mark Price has over 40 years experience, is a certified chef through the American Culinary Federation, a ServSafe instructor, Certified Event Planner through the International Society of Event Planners, and SWC President of the Missouri Restaurant Association 2019 and 2020 and winner of the prestigious Golden Fork Award- Company of the year.