FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?
  Bullseye Catering Company can accommodate almost any budget. Every client and every event is unique. From experience, we know how to get the most bang for your buck and we can make valuable suggestions to ensure your vision comes to fruition without sacrificing any of our standards. Whether your vision is an extravagant menu or a super-simple budget-minded office lunch, you will never pay extra for fresh, delicious, beautiful food. That comes standard with every catering no matter how much your budget allows. Most of our pricing is self-explanatory on our website. We love to customize menus to create one-of-a-kind events but customization obviously can change the price. We have several menus! We are always updating them to incorporate new items and seasonal menu items. We'd love to send you our most recent menus so please reach out via email or phone to request menus & pricing which vary depending on the type of event you are hosting. Our menus are only a cross-section of what is available and we love to customize so if you don't see what you had in mind, no worries, chances are we've done it!
• What is your typical process for working with a new customer?
  Communication is the key to a successful event! No stone left unturned is our motto. We have several steps in the planning process. The first step is a phone meeting to discuss all the basic event details such as venue, guest demographics, menu, budget, etc.. Next is the proposal stage of creating a sample menu (or several) and emailing it to the client for review to make sure our visions are in alignment. Next is a personal meeting with the host at the event venue with a walk-through to discuss logistics, placement, timing, parking, staging for our team, etc.. crank out all the basic event details. Afterward a formal proposal (contract) is given to the client with any necessary changes. Once the contract is signed and the deposit is received the date is held and the event is considered officially booked. Then the fun begins!
• What education and/or training do you have that relates to your work?
  33 years in the Food & Beverage Industry with 25 of those years managing or operating a catering business. I have a Bachelor's degree in Marketing & Public Relations. I've owned two restaurants, a concession business and a catering business. I've lived and worked in restaurants all over the South from Key Largo to Pensacola to New Orleans. My style and tastes are definitely rooted in my southern heritage.