FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We are competitively priced and generally come in lower than most if not all staffing services. We are open to negotiating on large scale events also.
- What is your typical process for working with a new customer?
Myself or my associate Pete will contact any potential new customer. We will discuss the details and wishes that the customer has for their event and then tailor our staff to best suit that customers needs. We have a large staff of service minded individuals that can individually or in a group handle any event large or small. Once an event is booked we will call a few days in advance to review any and all details and confirm staff size. After the event we will follow up with a call or text just to review and get feedback.
- What education and/or training do you have that relates to your work?
I work in the food and beverage industry for a major food manufacturer. I speak with restaurant owners, food distributors, and manufacturers daily which helps me keep up on industry standards and changes. I attend local restaurant association events to understand new trends and developments in order to remain a cutting edge service professional. My associate has also been in the food industry for over 30 years. He has been on the sales side dealing directly with chefs and caterers. Together we have over 50 plus years in food service and many contacts to lean on to bring the best possible experience to our customers.