FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It's not complicated at all. We work off of the cost of the food. This drives much of the pricing. Mark up from there is a set percentage. Next is our time. If we are coming on site we ask for fair compensation for our services. We don't cut corners and most of all want the experience for the client to be what they expected.
- What is your typical process for working with a new customer?
Once someone is having a conversation with us they have already made a lot of decisions just in getting to that point for their important event. We understand that many clients can be overwhelmed with trying to find a catering service that fits their needs and budget and may not be sure how it all works. It is our job to ask a lot of the RIGHT questions to see if what we offer and what they want are one in the same! Once hired we have contracts that are very clear so that our clients have the comfort of knowing exactly what to expect and the services being provided. Once all this is taken care of, clients can sit back and relax and know they are in good hands. Their guests will be well taken care of on event day!
- What education and/or training do you have that relates to your work?
We have owned and operated a Food Truck for 6 years. Prior to this 15 years working our mobile restaurant at local events and fundraisers in the Pacific Northwest. I am a self taught home chef always learning, cooking, watching, and doing food!