FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on your menu and staffing needs and also location of event. NYC, East of Hampton Bays we have different rates, Traffic determines our rates
- What is your typical process for working with a new customer?
We like to speak to our clients so we can better assess their needs and offer all our services. We start by asking the date, time, guest size to know if we can accept the event. Once we know that we can create the menu, price out the food and staffing needs. *Note we staff all our own events. Bartenders, cooks and wait staff
- What education and/or training do you have that relates to your work?
Holly is a three time graduate of St Josephs College earning two Masters Degrees. Holly also has been in the off premises catering industry for over 25 years. Holly also holds a Suffolk County Food Handler Managers certification. Holly is also current with F.A.C.T.S Flight Safety Training and is available to travel in with clients on Charter Flights and is available to work for Charter Companies. Holly is certified in CPR/AED