FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our catering pricing is based on a variety of factors, including the type of event, the number of guests, the complexity of the menu, and any rental equipment or special requests. We also consider the cost of ingredients, labor, and overhead when determining our prices. We may be able to offer discounts for large orders or events, depending on the specifics of the request. It's always best to discuss your needs with us directly so that we can provide you with an accurate quote.
- What is your typical process for working with a new customer?
Here is a general outline of the process for working with a new catering customer: Initial interaction: This usually takes place over the phone or via email, and involves discussing the details of the event, such as the date, location, number of guests, and any special requests or needs. Securing the date: If the desired date is available, we will ask the customer to provide a deposit to secure the date and begin the planning process. Working with the client's budget: We will work with the customer to determine a budget for the catering services, taking into account their desired menu, any rental equipment or special requests, and the number of guests. Proposing a menu: Based on the customer's preferences and budget, we will propose a customized menu for the event. This may involve several rounds of revisions and discussions to ensure that the menu meets the customer's needs and expectations. Tasting: We usually offer a tasting opportunity for the customer to sample a selection of dishes from the proposed menu. This allows the customer to try the food and make any necessary adjustments to the menu. Hiring crew and staff: Once the menu and other details have been finalized, we will begin the process of hiring any necessary staff, such as chefs, servers, bartenders, and rental equipment. Waiters and bartenders: We will ensure that our staff is properly trained and prepared to provide excellent service at the event.
- What education and/or training do you have that relates to your work?
I have a diverse and extensive background in the catering industry, with experience working in both restaurant and catering settings. I have had the opportunity to work with and learn from a variety of talented chefs, including Thierry Goulard, Gerard, Marcel Iattoni, and Yura Mohr. My training and education through these experiences has provided me with a strong foundation in the art of catering and a wide range of culinary skills.