FAQs
- What types of customers have you worked with?
My most common event is a corporate breakfast or lunch buffet for roughly 40-75 guests. We regularly execute events for 150-200 people and I have catered for groups as large as 1400 people split over 3 shifts during the course of 18 hours. Cocktail parties and receptions also make up a large portion of our business.
- What advice would you give a customer looking to hire a provider in your area of work?
1. Make sure that they are operating from a Health Department approved and inspected kitchen. We do. 2. Ensure that the company has the ability to execute the event they are being hired to complete. We do. 3. Make sure that they are insured. We are. 4. Ask for references. We will provide such. 5. Meet face to face with provider, as for understanding of all fees and costs. Many catering businesses will quote a price and then they practice plus plus plus pricing. That means they add gratuity, service fees, delivery fees, etc to the price you were quoted. The fees can frequently add 18-30 per cent to your final cost. KevMark Catering does not utilize plus, plus, plus invoicing.