|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|
About this pro
Thyme Bandit's goal is to bring high quality food back to your kitchen table. Whether it's bringing the restaurant to you, prepping dinner for your family every week, or even teaching you to cook better on your own, Thyme Bandit will be there to make it happen. We strive to cook delicious food, provide high quality customer service, and fit every budget. We know that every customer is different, so every meal, every lesson, and every bite will be tailored to your wishes. Here at Thyme Bandit, it's all about good food for good people! We take pride in providing our clients with unparalleled service. The most important thing we can do is make you happy, and we strive to do this every time we plan a menu and put food on your table. Nothing makes us happier than when you have time to live your life and spend time with the ones you love.
Years in business4
Times hired on Thumbtack14
Number of employees2
Photos and Videos
Q & A
- What should the customer know about your pricing (e.g., discounts, fees)?For ongoing weekly meal clients, we charge $35/hr plus cost of groceries. For catering and parties, costs includes the price of food, labor, and any rentals. Price per head can be negotiated, but we are committed to paying event staff a fair wage of $25/hr for cooks and $12/hr for servers.
- What is your typical process for working with a new customer?For a new customer, we begin with a brief phone call to get the basics. This can then be followed by an in-person free consultation to cover specifics for the upcoming event or needs for ongoing meals. We will create custom menus for their approval, as well as a detailed quote breaking down all costs. On the day of the event or scheduled cook date we come to the clients home, cook or deliver delicious food, and if cooking, leave the kitchen cleaner and with more delicious smells than when we arrived.
- What education and/or training do you have that relates to your work?I've been cooking professionally for close to a decade. I have an Associate Degree in Culinary Arts from The Restaurant School here in Philadelphia. I am also Serve Safe certified at the Manager Level, which is the industry standard for health and food safety.
Eastern Time Zone