FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies widely based on the number of guests and type of food I am serving. The best way to get an accurate quote is to get in touch with me so we can discuss your budget and what you are looking for. I use high quality, local ingredients, as well as prepare and delivery the food personally as close to the time of your event for optimal quality. All events will require a 50% non refundable deposit to secure your date and cover cost of food. The last 50% of your balance will be due 24 hours after service. Parties of 3 guests and under have a $450 minimum. Any alcohol is a separate cost that I do not up-charge for. I provide the receipt with final invoicing. The total cost of your catering will include food, delivery, any additional supplies, and labor. Please be aware that gratuity is not included, however greatly appreciated.
- What is your typical process for working with a new customer?
We will have a discussion based on what type of event you are having, the number of guests you are serving, and any dietary restrictions or specific requests you may have. Based off the information you provide me with I will then create a custom menu which I will forward to you along with a sample invoice and we can make any changes from there.
- What education and/or training do you have that relates to your work?
I have worked in various kitchens across the country from fine dining French restaurants to casual brew pubs. My background also includes event coordination and wedding design as well as meeting planning for tech start ups in San Francisco.