FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My cost are low because I don't have a large amount of overhead. I chose not to advertise I prefer word of mouth do that is why I'm able to charge a decent price. I use my employee services only when it's really needed. Most of our functions are ran by me. Especially if I do buffet style or, it's a drop off. I ask to stay through the service to make sure everything goes as planned. I'm able to maintain a low cost to my customers during the summer season when it comes to my vegetable dishes. All my vegetables are home grown... I have cabbage, kale, collards, asparagus, tomatoes (beef steak, cherry and tomatoes from plants that I had shipped to me from a friend in Italy). Yes, I pick them when needed. So basically you are getting fresh vegetables from my garden. I also have the following fruits that I've grown: grapes, apples, pears, strawberry patch, cantaloupe, honeydew, watermelons, peaches, and figs. And a verity of other plants. I purchase my meats and diary products from a local farmer.
- What is your typical process for working with a new customer?
Meet and Greet! Face to Face! I would like my potential customer to get a feel of who I am, the fact that I'm very serious about what I do and I'm all about making sure that the customer is deeply satisfied. It's not just about my reputation, it's about the customers experience. Most of my customers have been obtained by word of mouth. The best way to gain a customer.
- What education and/or training do you have that relates to your work?
First let me say that I have over 25 years of experience on both sides of the spectrum. Food preperation/cooking, banquets, server, prep/line cooking and banquet hall cooking for small to extra large crowds. And much more.... Culinary School, graduate, HACC, Scranton Culinary Institute, D.C. CSI and over the years I've taken additional training at HACC and worked with Chef Michael (Catalana's). Worked in various hotel/restaurants in the surrounding area, or instance, Vasaggio's, The Bridges Restaurant, Hershey Lodge, Radisson Hotel and much more. Food safety and sanitation at HACC. Most of my experience has been right here in Harrisburg PA or the surrounding area.