FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Upon having a conversation with the client the initial quote is very likely to need adjusting. It is not possible to give an accurate quote without specific information on menu requirements, service needs and the products necessary to make the event a success. Client needs to consider budgets for food, servers, bar, rentals, and disposables. We work through each of these as needed.
- What is your typical process for working with a new customer?
With the first contact we will establish whether our service is right for the client then schedule a meeting or, if the client doesn't live in the area, a phone call. This is a great opportunity to plan the menu and get to know each other. After the menu is selected, we provide an estimate or quote. If the quote is accepted a deposit is provided by the client to secure their date. A service contract is provided and on-going communications continue until the event has completed.
- What education and/or training do you have that relates to your work?
I am a member of Chef networking groups, take classes on line, and attend local cooking classes. I test recipes for a magazine and for classes I teach. I have been catering events and parties for friends for over 20 years.