FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No, we don't have a "per head" charge. Most of our hot dishes serve 15 people, but can be trimmed to serve 10. Cold items can be tuned almost exactly to the person. Experience helps us to plan a meal with enough food, but not too much so everybody walks away full, but leftovers are few.
- What is your typical process for working with a new customer?
Typically, we would talk cuisine first, and then budget. I like to go backwards off of a customer's budget, and then see if we have enough food to go around.
- What education and/or training do you have that relates to your work?
25 years in the restaurant business, 10 plus as a small event and business caterer.