FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is competitive and we are willing to work within most budgets. We typically use higher end ingredients than most caterer's and this is sometimes reflected in our pricing, however, we are always willing to work within a stated budget. We eat the food we prepare, and we live by the principle you are what you eat. We are honest about the ingredients we use, where they come from, and what each budget will allow for. For Example: Many times caterers will put "filet mignon" on your menu, and while it may be filet, it is a low-quality product. We never do this. Our expertise in the kitchen and knowledge of product allows us to expand our options. We will work with clients to offer different options that are within their budget but still of high quality.
- What is your typical process for working with a new customer?
Normally we work to set a menu based upon the client's desires, time of year/day the food is being served, and the type of service (plated, hor d'oeuvres, etc). Next we determine what service staff or rentals are needed, and how they will fit with the overall design and theme of the event. Typically if a client would like to sit down for a consultation, we encourage it. Normally for larger events, we would insist upon it. Once all major elements of the event have been affirmed, we are committed to maintaining open and consistent communication with the client. We are always available, and all of our clients work directly with Nick or Beau during the entire process, from quote until well after the event.
- What education and/or training do you have that relates to your work?
Together we have spent over three decades working in and around the kitchen. Culinary Diplomas, Sommelier certifications, Service Awards, Wine spectator awards, Features in various publications.....Yet what truly matters is our years of experience honing our list of "what if we could run things our way" ; FIG is the result.