FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Although we have several years of catering experience, a list of notable clients, and operate out of a very expensive city with high food costs, we still manage to price our food and services far below what we should. We like to set our pricing competitively to attract more clients. Because of this, we rarely offer significant discounts. However, we are open to figuring out how to accommodate your budget, within reason.
- What is your typical process for working with a new customer?
We typically like to have an introductory phone call, lasting 10-15 minutes at max. Our goal is to gather as many details about your event and food preferences as possible. This typically includes budget parameters, food allergy, food preferences, and other related logistics. From there, we’d typically curate a custom menu from your event, either from our several existing menus, or from scratch. We then circle back with final a final menu and pricing. Depending on the event, we’d draw up an agreement and arrange to collect a non refundable catering deposit to officially lock down your date. We get quite a few inquiries for the same date. Locking down a deposit ensures that no one else can take your preferred event date.
- What education and/or training do you have that relates to your work?
Both owners have been cooking professionally for nearly 10 years and have a qualifying certificate in food protection from the state of New York, issued in May of 2008.