FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a specific formula that is based on food cost, labor, and event details which is why I can work with a variety of budgets. I know how to balance menus. I always tell clients they can have whatever they want, it's how it's put together. It's best to begin with what you want and not think about money. I have never gone over budget with a client and have always given exactly what they want.
- What is your typical process for working with a new customer?
First, I like to have a conversation over the phone to get a feel for what each client wants. The second step is sending a custom menu proposal based on our conversation. I mix in my ideas based on my experience to help shape the menu and details of each event. From this custom proposal the client can narrow things down to their exact wishes. I offer a free tasting for two people and prefer to meet face to face with each client and see the venue before discussing a contract. If the client is interested in hiring me I do a preliminary contract to secure the requested service date. After all details are finalized we sign a final contract, but I do not require a final guest count until 72 hours prior to the event.
- What education and/or training do you have that relates to your work?
I consider traveling and trying new foods and restaurants ways to stay in the game and keep my ideas fresh. I am Servesafe certified and continue to wait tables or bartend part time in addition to my business. This keeps me in the loop and is a great way to network and learn.