FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There are a lot of questions that go into estimating a catering request. What it typically boils down to is the desired menu, date of the event, how many servers are required, etc. We try to stay as competitive as possible and have even been referred to as the "Target" of catering companies. Not necessarily the cheapest or most expensive, but certainly something you can be proud of at your event.
- What is your typical process for working with a new customer?
The first thing we do is check the date and make sure we're available. Once the date is in the clear we can begin discussing the budget and menu options over the phone or over coffee. If we both feel like it's a good fit, we can move forward and choose some menu items for tasting. If the date, budget and food all check out and we're ready to move forward, we just need a signed agreement and deposit to save the date!
- How did you get started doing this type of work?
I grew up in my grandparents restaurant, the "Midway Cafe" in Charlottesville, Indiana. It was there I watched my grandfather cook while my grandmother and mother waited tables. I guess you could say I was born into the industry. I spent several years opening new restaurants as a corporate trainer for Hard Rock Cafe, Ruby Tuesday, and Darden Inc. I literally worked and trained new staff at every position in the restaurant. I always had an equal love for both cooking and serving. In 2011, I entered my first competition on the professional BBQ circuit. Not only did I love the intensity of the competition, but I started winning and quickly became addicted. That's when I fell in love with the art of smoking meats and cooking southern style sides. Thus, HoneyFire was born.