FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For most of our events we work off a dollar/per person pricing model. It's very important to KNOW YOUR BUDGET when approaching a caterer. Although this is often the first thing you may think about, it’s often the last thing that is figured out. An easy way to create your budget is just to determine the total amount you want to spend and divide it by the estimated number of people. Having this number to start with will help us get you more for your money and time! Other considerations to take into account are menu selection and event staffing.
- What is your typical process for working with a new customer?
We often find, particularly with new clients, that catering can be somewhat overwhelming. With literally hundreds of delicious food options, spanning dozens of menus, it can be tough to determine where to start. The more information we can share about your event, the better the job we can do. We specialize in three different types of catering Wedding, Corporate and Social Events. Each one has it's own special type of planning and pricing. Having a catering professional helps you navigate your way through it.
- How did you get started doing this type of work?
The food industry became the first love of mine. My Culinary accomplishments include: Head Chef at The French Hen, Austin’s Café, and Stussles Supper Club in Tulsa Oklahoma and also ran my own catering business in Rancho Mirage California. I started Your Kitchen Chef in 2011. Now look at us go!