FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We do our best to remain budget conscious. Also, price remains an open conversation. We never want our client to feel uncomfortable discussing options. Our first bid is generally just a guideline to start with.
- What is your typical process for working with a new customer?
I like to discuss, person to person, the customer's needs. Good relationships start with good communication.
- What education and/or training do you have that relates to your work?
We are a husband and wife team with over 30 years in the industry. From corporate to private, large and small, we've been there. Professional kitchen management, Executive Chef, owner/operator, Event support, outsourced contracts, are all descriptions of what our accomplishments have been. Catering is an extension of all of them.