FAQs
- How did you get started doing this type of work?
Veronika Millstid-Levine, the owner, born and educated in Germany grew up in a hospitality environment. Working with her father, a hotel/restaurateur, she learned the European traditions of superior service, use of fresh herbs and products and attention to details. After her arrival in the United States, she succeeded in a rewarding and exciting career as Director of Sales and Marketing for the Marriott, Sheraton, Hilton, Crowne Plaza and Swiss Hotels. Then an opportunity presented itself to purchase an existing catering business in Houston, Texas. She named her life-long dream after her granddaughter, Bailey and grandson, Connor. Here the European tradition is proudly preserved. Veronika attended the LeNotre Culinary Institute, Catering and Marketing courses at The Hilton School in Houston and Cornell University.
- What types of customers have you worked with?
For simple take-outs, hearty breakfasts, jazzy and classical brunches, sit down lunch and simple lunch boxes, elegant afternoon teas, sensational food stations, hors d'oeuvres receptions, super bowl events, elegant seated or themed buffet style dinners, black tie galas, sensitive funeral-related events, or Sushi,we have the recipe for perfect events, including experienced caring staff, unique customized food, and unfailing dependability.
- What advice would you give a customer looking to hire a provider in your area of work?
When choosing a catering company it is important to know that the caterer is a good fit and familiar with the type of event that you are planning. When planning a wedding, previous wedding experience is a must. Good chemistry between the client and the caterer is important as well. You want them to be willing go that extra mile. Find out if they will customize a menu/package for your goals and budget. What other services do they over to make your event planning easier? Make a site visit to the caterers kitchen, and make sure that they are fully licensed, have insurance and meet their staff. Talk to the Chef and find out about his passion for food. Do they purchase local? Check references. When you call previous clients find out what type of event, the number of guests, menu and service style and if the food tasted good. The caterer may do a tasting, after you submitted a deposit and signed a contract, depending upon on the size of your event. If you do not want to pay the deposit, you may get charged for the food. If you book your event with them they will give you a credit on your invoice. After your initial meeting request an estimate including: Per person cost, what the price includes, type of service, menu options, staffing fee, rental fees, late pick up fees for rentals, add ons, tax and service fee, and deposit requirements.