FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
To make an accurate estimate and pricing I will always prefer to have as many details as possible as to menu selection, type of service, equipment's, venue, you and your guest preferences, etc. Sometime a small telephone conversation helps to better understand your expectation. Theres no hidden fee, we do have a minimum
- What is your typical process for working with a new customer?
We would communicate as many times necessary to achieve your goal. I will send several menu options based on your type of service request to make your personalized estimate. To complete booking a 50% deposit will be required, the remaining 50% will be at least 24hrs before the event.
- What education and/or training do you have that relates to your work?
I have 20+ years working in the hospitality industry as a Executive Chef and food & beverage manager. For many years I've been involved directly with F&B logistics of all type of events.