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Birthday or anniversary party,
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American - formal,
Mexican or Latin American,
American - Southern,
Wedding and Event Catering
Andi was exceptional. Her catering was delicious, elegant and creative. She was absolutely amazing. I do not recommend lightly...I assure you with absolute confidence you will be wholly satisfied!Feb 25, 2019Verified
French Fig catered a game night at my home and it went off without a hitch. Not only did she make appetizers, dinner, dessert, & snacks, she helped me with set up advice. Couldn't have gone better unless there had been leftovers. Food was that good!!Nov 9, 2016
Wedding and Event Catering
Andi helped me plan my holiday party menu and provided everything we needed to make the table of food look beautiful. The food she prepared was excellent. Because of Andi, I was able to relax and enjoy the party without worrying about anything. It was a lovely evening. I will definitely use the French Fig again for future events. Thank you.Dec 15, 2014Verified
Andi is easy to work with terrific food and creatively presented!Nov 9, 2016
The French Fig is wonderful . The food it to die for and the owner is fabulousOct 8, 2014Review from Facebook
- What should the customer know about your pricing (e.g., discounts, fees)?I work with each client individually and try to create the vision they are asking for. This creates a variance in pricing since some customers require more or less or things besides just the food. Examples include like rentals, staffing, delivery charge, floral details, special presentation requests, favors, decorative details for the event etc. Although Thumbtack has a list of questions for a potential customer it is often hard to assign an exact price per head or for an entire event because I do not know all the details and many things vary from job to job. For example, many customers request food to be dropped off only. When I submit that cost to a potential lead, I have no way of knowing whether the customer has means or knowledge of how to handle food, present food, keep food hot or cold and safe that will be dropped off once I am gone. It is not until I talk to the potential customer that these examples can be realized and once I talk to the customer I have already paid a charge to receive that lead. I make every effort to accommodate each client and their specific situation and needs individually. It is helpful to provide as much detail as possible when submitting a request.
- What is your typical process for working with a new customer?Once I have made contact with a potential customer either by phone or email I obtain as much information as possible so that I can provide them with a complete estimate. There are times when I may create a menu for a client that is specific to just that client and other times where I can provide a menu with options that are available to choose from. Once they receive my estimate and we work out the details of that agreement I secure a deposit for their event. Depending on how far in advance of the event we are working I may require half or if we are doing something that is very last minute I may require the entire payment.
- What education and/or training do you have that relates to your work?I always try to stay abreast of trends as well as incorporate my own signature on all my events. I utilize day to day inspirations I come across, books, magazines, training opportunities, trade shows etc to seek new information and keep my finger on the pulse of what customers are interested in to create the perfect event for them. Although I have no formal training in Culinary Arts I have owned my own catering business since 2001, worked in restaurants and worked with other catering operations and chefs over the years. I also participated as a vendor for several years at Urban Harvest Farmers Markets in Houston and surrounding areas.