FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our catering starts at $45 per person for our Essential tier and ranges up to $100 per person for our Prestige tier, depending on menu selections, course count, and the level of service you choose. Every tier includes full-service buffet setup, all equipment, plates, utensils, glassware, cloth napkins, service staff, and complete breakdown — there are no hidden fees or surprise add-ons. We offer three pricing tiers (Essential, Signature, and Prestige) so you can match your budget to the experience you want. A 30% deposit secures your date, with the balance due 7 days before the event. We build custom proposals for every client after a short discovery call, so your quote reflects exactly what you need — nothing more, nothing less.
- What is your typical process for working with a new customer?
It starts with a quick 15-minute discovery call where we learn about your event — guest count, venue, cuisines, dietary needs, and your vision. From there, we present three booking options: (1) our CrewDish Curated Menu where we recommend the best dishes for your event, (2) Custom Build where you choose every dish yourself from our chef partner catalog, or (3) the Presentation Experience where you select up to two chef partners to create a custom menu and optionally serve in person. After you choose your path, we build a detailed proposal with your specific menu, pricing, and timeline. Once confirmed with a 30% deposit, we handle every detail from commissary production through event-day setup, service, and breakdown.
- What education and/or training do you have that relates to your work?
CrewDish was built from deep experience in the food service and hospitality industry. Our founder has hands-on restaurant management experience and built CrewDish with a structured, system driven approach to food production and event execution. Every dish on our platform is developed alongside professional chefs in our Recipe Development Kitchen, where recipes are scaled, tested, and documented to exact production specifications before they ever reach an event. Our commissary crew is trained through CrewDish Academy — our internal training program that covers food safety, production standards, service protocols, and quality assurance. We do not wing it. Every event runs on documented processes.