Meg's Catering
- Loading
Service
It’s free with no obligation to hire
Overview
Hired 1 time
Background checked
6 employees
14 years in business
Photos and Videos
26 photos
Specialties
Event type
Wedding,
Birthday or anniversary party,
Dinner party,
Corporate event,
Bridal or baby shower,
Graduation party,
Outdoor event,
Holiday party,
School event,
Fundraiser,
Funeral
Cuisine(s)
American - casual,
American - formal,
Italian,
Barbecue,
Mexican or Latin American,
American - Southern,
Asian,
Mediterranean or Middle Eastern,
French,
Vegan,
Indian
Reviews
2 reviews
Mikala C.
Wedding and Event Catering
The service was great and everything tasted great but the meat was a little tough from being cut the wrong way. Other than that it was awesome.
Mar 29, 2017VerifiedDeb C.
We had Megan cater our son's wedding dinner. It was a dinner for about 110 people and everything went off wonderfully. The food was delicious, served warm and looked inviting. The staff and Megan were professional, prompt and handled little changes without a fuss. The preplanning was easy and she kept everything well organized and had suggestions that made it all so easy. I would highly recommend Megan and her catering business.
Apr 1, 2014
Credentials
Megan Yutesler
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?I offer discounts for larger groups. I charge your local sales tax. All of my meals include compostable paper plates, clear plastic flatware and napkins as well as all serve wear. I charge a 15% gratuity for my waitstaff and $.55/mile to travel from St. Paul Nebraska.
- What is your typical process for working with a new customer?While I enjoy speaking with each customer, I don't always get the chance to have a lengthy conversation as I work about 90 hours a week. I like to start the process via email so we have a dialogue to work from, this way we are both on the same page. I have a very comprehensive website with plenty of pictures that testify to my ability. My clients can always text me and I will get back to them right away. If I'm working I can't always answer the phone but I can always text pretty quickly.
- What education and/or training do you have that relates to your work?I apprenticed to be a chef 15 years ago and since then I am constantly researching new methods of cooking, new recipes and innovative ideas from other chefs.