FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on your guest count, menu selections, service style, event length, and any extras requested. We provide clear, upfront pricing so you know exactly what is included in your quote. We do not believe in surprise fees. Quotes can include food, service, setup, disposable dinnerware, and other requested add-ons. Travel fees may apply for events outside our standard service area, and pricing may vary for premium meats, upgraded sides, or extended service time. For larger events or more customized service, we’re happy to build a package that fits your needs and budget. Here’s a slightly more concise version too: Our pricing is based on guest count, menu, service style, event length, and requested extras. We provide straightforward quotes with clear inclusions and no surprise fees. Travel may apply outside our normal service area, and premium menu items or extended service time may affect pricing. We’re happy to customize a package to fit your event and budget.
- What is your typical process for working with a new customer?
Our process is simple and straightforward. Once we receive your event details, we review the guest count, menu needs, service style, venue setup, and any extras requested. From there, we put together a quote tailored to your event. If you’d like to move forward, we confirm the details, lock in the date, and finalize the menu and service plan. As the event gets closer, we stay in touch to confirm final counts, timing, and any last updates so everything runs smoothly the day of your event. Our goal is to make the process easy, clear, and stress-free while delivering great food and genuine hospitality.
- What education and/or training do you have that relates to your work?
Jonathan attended Pennsylvania Culinary and has over 10 years of back-of-house and management experience, including food preparation, kitchen operations, and team leadership. Regina also has over 10 years of food service experience and holds a degree in Restaurant Management from Pennsylvania Culinary. Together, our background combines formal culinary and restaurant management education with years of real-world hands-on experience in food service, operations, and hospitality.