FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most of our menus are listed with a per person rate (with the exception of a la carte hors d'oeuvres, desserts, and beverages). Labor & delivery charges are extra and can be quoted on a per-case basis by contacting our sales consultant.
- What is your typical process for working with a new customer?
Potential clients can contact us through electronic methods on our website or via phone. We'll discuss your event and needs, and then offer a customized proposal. If that is acceptable, we'll move into the deposit and booking stage. Final details are generally due 2 weeks prior to the event for private parties or 7 days prior for corporate parties.
- What education and/or training do you have that relates to your work?
Our head chef has a culinary degree from Cincinnati State. Upper level managers are also ServSafe Level 2 trained.