FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I quote based on an all inclusive estimate. This would be a total of all costs from food, service, staff, and fees being sent to you. For my pricing I go off of a price of each meal, then add staff and production charges. Additional rentals and other services are outside of this first quote, but can be added after a client decision has been made(for instance: Can you add some cocktail tables and linens?).
- What is your typical process for working with a new customer?
My ideal process would be to receive a little info on what a client is looking for and service and food preferences. Then I can draft up a menu/proposal that reflects the cost, looking just like an invoice. Review that proposal with the client, make any changes the client sees fit. Schedule a walk thru of the property/venue for larger events. Touch bass the week of, and see you on the day of the event.