FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event is unique, so we work with our clients to create: -Menu -Theme -Decorations -Entertainment to fit their occasion and budget. Only need food? We will work up menus based on your cuisine preferences within your budget.
- What is your typical process for working with a new customer?
We encourage them to contact us with any requests, details, questions, and concerns, and then we work up a proposal based on their specifications and budget parameters.
- What education and/or training do you have that relates to your work?
Leslie Wellons has a degree from Boston University in Hospitality Management and has been planning events large and small for 25 years. Bruce Cox is our Executive Chef. He has 38 years in the food and beverage arena. He attended chef school in the Northeast and trained under some of the premiere European chefs during his internship at The Parker House in Boston, MA preparing five course five star meals nightly.