|Sunday||8:00 a.m. to 12:00 a.m.|
|Monday||8:00 a.m. to 12:00 a.m.|
|Tuesday||8:00 a.m. to 12:00 a.m.|
|Wednesday||8:00 a.m. to 12:00 a.m.|
|Thursday||8:00 a.m. to 12:00 a.m.|
|Friday||8:00 a.m. to 12:00 a.m.|
|Saturday||8:00 a.m. to 12:00 a.m.|
Bacco Catered Events
About this pro
I used Bacco for my in-laws’ 80th birthdays. From the passed hors d’oeuvres, to the sit down dinner, to the overall professionalism, the experience was impeccable. The food was delicious, and the staff was perfect.Jun 23, 2018
Lauren and her staff were phenomenal. I cannot recommend them highly enough. I received several comments about how delicious the food was and how pleasant the staff was. Lauren was extremely helpful with the planning and preparation. I even bounced some non-catering party-planning questions off her and she was very willing to share her expertise and make great suggestions.Jun 4, 2018VerifiedLauren C.'s reply
Thanks so much for your kind words-the staff and I really enjoyed being a part of your event and are so glad you were pleased with the food and service-don’t hesitate to call on us again -chef Lauren
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- What should the customer know about your pricing (e.g., discounts, fees)?We are happy to work within budgets, but clients should always be up front about what they’d like to spend since everything is customized—food, staffing, beverage and rentals should all be considered within your target budget.
- What is your typical process for working with a new customer?After the potential client responds to a series of questions and expresses interest in our services, we move forward with a proposal and relative menu options. Once they examine the customized information, we follow up with a conversation to clear up any questions that may remain. At that point, once the client decides if we are the right fit, we move forward with all the rest 😊
- What education and/or training do you have that relates to your work?Grand Diplome from The French Culinary Institute, now known as International Culinary Center in Manhattan. Prior to a formal degree, established a catering company in Rome, Italy with primarily clientele from the American Embassy. Worked in numerous high end reputable restaurants in Manhattan and received rave reviews, as well as a wealth of experience in catering and food styling.