FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing structure is as follows: i charge per Person for most events. that way the cost can easily be adjusted if the guest count increases or decreases.This is the same for the base meal as well as beverages and desserts.There is the service charge for labor and one for the logistics which includes items such as china, linens or rentals if they are desired. The charges are totaled and then 15% gratuity is added as well as 10 1/2 tax. 50% of the total s required to book a date with the balance due the day of the event.
- What is your typical process for working with a new customer?
An introduction of myself and Catering by Chez Immnauel. Present a quote on the service of the event to include the menu and the details and description thereof as well as the logistics to insure it's success. Assess the nature of the event, the needs and desires of the client. Realize the logistics of the venue. Review he charges with the client. Explain the payment process and offer any further assistance.
- What education and/or training do you have that relates to your work?
I attended food management courses at J. Sargeant Reynolds. And how apprenticed under a English Chef, a German Chef and an Oriental Chef. i have been an executive chef since 1979. i practiced ice carving while the executive chef at the Hermitage Country Club. I have catering since 1982.