FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have basic menu's packages with pricing but probably 90% of our pricing is customized based on the clients wishes. Every event is unique and different and therefore it usually requires customization.
- What is your typical process for working with a new customer?
We talk with the client and get a good overview of their event. It is very easy to send off menu's but there are so many unique requirements of each event it is essential to have a discussion before finalizing the proposal to insure we are meeting the client's needs. For the larger events we like to meet with the client at the job site and do a walk-through so there is no guesswork the day of the event. This process helps both us and the client to ensure a seamless and successful event.
- What education and/or training do you have that relates to your work?
Ken Moriarty, president and owner apprenticed under Seattleite, and former President of the National Restaurant Association, Victor Rosellini, after receiving his degree in hospitality management from WSU.