The Markow House and Be My Guest Catering
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City offices closed for our Employee Luncheon @ 11:30 on Friday, 12/02/16. Food was delivered late which delayed our luncheon, as employees had to return to work immediately after. The 3-meat taco bar (shredded chicken, pulled pork and ground beef) was quoted to include Guacamole, Pico and Corn Tortillas but these were not provided. Shredded cheese ran out before the employees finished going through the food line, even though the number of employees + extras that we would be feeding was provided, including our Mayor and City Council. The food was cold and caterer did not bring the means to keep the food warm. Caterer was aware prior to this event that there were no kitchen facilities at our venue. After our event, the caterer delivered the leftover food to our office so night shift police officers could eat. Once delivered, they made another trip to the office to bring the missing items. The date on the corn tortillas package indicated they were expired (10/29/16). By now, the food smelled bad and some city employees that ate at the luncheon, including a police sergeant, spent the afternoon feeling ill. We immediately proceeded to bag the leftover food and dispose of it.Dec 5, 2016VerifiedHelen M.'s reply
Edna, as I told you I was very sorry that we were late. There is no excuse, nor is there an excuse for having forgotten some of the items we prepared. I would like to point out that the catering requested was for drop off, but we stayed to maintain the area, and did replenish the cheese and beans, we also provided extra desserts at no charge. Although, we did bring the food in cambros to maintain heat, the coldness of the venue made it difficult to maintain once on the tables. Even though the request was for drop off only, we did transport the leftovers to city hall, as requested The food items were placed on tables in your offices; once they leave us I cannot control time and temperature issues.The tortillas I said I would provide were flour, and taco shells, which I did.The extra that we brought to the office were some of my own, from the freezer, so it was my error in not checking that date( it was however not a missing part of the meal . I just wanted to make sure your employees had some tortillas) As I said, I'm very sorry for the experience.
Jo Ann P.
Ribbon cutting/grand opening cocktail party. Helen created a spectacular menu for our event, her food is unrivaled in creativity, presentation and quality certainly based on budget and within her peers on thumbtack. ( we had 3 tastings) While execution knocked off a couple of points I wouldn't be going anywhere else for our catering needs.Nov 1, 2016Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?The only "standard" for pricing is to make sure I provide the highest quality product and stay with in the clients budget. I don't believe in up-selling, but I also find it difficult to deal with people who don't want to pay for quality work and product.
- What is your typical process for working with a new customer?I usually start with a few questions to get the feel for budget and what the goal the client has in mind for the event. Once the initial consult takes place I will design a few menus for the client to peruse, and we often exchange e-mails regarding decor etc right up until the event. This process can take anywhere from an immediate decision on the client's part to several consults. For a large event, like a wedding, a menu tasting will take place to finalize the selection. Then the contract is signed a a deposit is made.
- What education and/or training do you have that relates to your work?University of Texas, majored in Fine Arts, Escoffier School for Culinary Arts, 30 years in the food industry.