Responds within a day
Hired 1 time
Serves Carrollton, TX
7 years in business
Cash, Venmo, Zelle
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Sahara Grace Uy
- What should the customer know about your pricing (e.g., discounts, fees)?
I factor in the total price of preparing the meal. From menu planning, ingredient sourcing, equipment needs (disposables, rentals, cleaning supplies, etc.), labor, travel, to the style of service--everything is itemized and clearly communicated. This also includes how much leftover food you would like. I'm currently offering a discount of 10% off my service fee the first week of meal-prep/drop-off services for first-time customers. My daily labor rate ranges from $300/day to $600/day, depending on the style of service and number of guests. Packaged and plated dishes are calculated per portion. Hors d'oeuvres and some specialty platters are by the piece/guest count. Once the menu has been finalized I require a 30% non-refundable deposit to cover the cost of sourcing ingredients. If for any reason, the event is canceled, I will drop off any ingredients that have been purchased.
- What is your typical process for working with a new customer?
1. First off, I want to get to know your needs and likes. From there, draft a menu based on what you're looking for and work out logistics (cuisine preference, kitchen space, equipment needs, dietary needs, service style, and budget). 2. Revise the menu as needed. Finalize menu, guest counts, and dietary/allergy restrictions 48 hours prior to the event. 3. Arrive 2 hours* prior to meal service (*some events require more set up time, which will be discussed when planning the menu). 4. Set up, cook, serve and clean up.
- What education and/or training do you have that relates to your work?
I've worked in events and catering for most of my career. This included working inside the homes of many well-known and high-profile clients. I've also planned and executed several small private events on my own. Event companies I've worked for: Sonnier & Castle, New York, NY Neuman's Kitchen Events & Catering, New York, NY Olivier Cheng's Events & Catering, New York, NY Pier 60 Lighthouse & Currant, New York, NY Four Seasons Resort, Palm Beach, FL Creations in Catering, Honolulu, HI Ko'Olina Resorts (Marriott), Kapolei, HI