FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Quotes include the following costs unless otherwise discussed: menu planning/consulting, preparing the meal, and delivering or serving the meal. All beverages and disposables are an additional fee based guest count. Preferred that host purchases all alcoholic beverages. A $50 travel fee may be applied depending on distance of event.
- What is your typical process for working with a new customer?
When working with a new customer, I like to start by discussing their vision and expectations for the event. I will also gather information on the clients food preferences and notable allergies. After the vision has been discussed, I will come up with a few custom menu's for the client to review, collaborating to come up with the perfect selection for the occasion or event.
- What education and/or training do you have that relates to your work?
I am a working culinary industry professional as a Product Developer. I am also an alumni of Johnson & Wales University, one of the top culinary arts schools in the United States. I have had extensive experience planning for and catering high-end events, including bridal showers, birthday dinners, and multi-course pop-up meals. Events ranged between 14 to 40 guests.