A Fancy Thyme Catering
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Customers rated this pro highly for value, punctuality, and work quality.
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Wedding and Event Catering
- What should the customer know about your pricing (e.g., discounts, fees)?
I go based on food cost, time of the event, and time to prep. I charge $15-20 per hour on food prep and time of the event. All depending on the level of difficulty for the $15-20 range. However it is all negotiable. The food cost is not that is firm.
- What is your typical process for working with a new customer?
I always provide a sample menu so my customers get an idea of what I can offer. However it is just a sample. So getting on the phone with a new client is very important. In order to for me to give you what you want I need to hear what you want. I love working together with a client in creating a fantastic meal/evening/time. Only you know your guests so I have to rely on the information you give me. I always push for the freshest and seasonal ingredients. So this is how it would go: 1. Message, you get a sample menu I get some fed back from you. Probably things to add or take away. 2. Let's get on the phone and talk. What is the occasion? Are you trying to impress someone, is the dinner for your in laws, clients, parents, significant other. Together we have to make it the best! Also let's discuss the budget. 3. Based on what we spoke about let me draw up a final menu so you can see and approve. 4. The big day comes, I will arrive anywhere from 1-2 hours before the dinner (all depending on the size) and will finish final preparations at your place. Most of the prep is done before hand the morning of the big event. 5. Sip on some wine and enjoy your company as I get dinner ready. 6. Please sit down and enjoy everything. 7. Let me get squared away so that I can leave. (by this time you and your guests would have already wined and dined...oh and your kitchen will be cleaner than before I arrived). 8. Let's plan the next great dinner. Remember we do Spanish, French, Italian, and Sushi!
- What education and/or training do you have that relates to your work?
Stony Brook University - minor in hospitality management Various apprenticeships at high end restaurants