About
We pride ourselves on customer service and catering to the needs of the client; we provide not good, not great but excellent service.
The proces of catering is exciting - its the art of the preparation, the interest expressed while presenting the food and watching the customers take the first bite of the menu. The conversations with the customers before, during and after the meal are so much fun. You know you've done a great job when the room is silent.
Highlights
Photos and videos
Reviews
Charles W.
Frequently asked questions
What is your typical process for working with a new customer?
Provide menu via email and then make contact to discuss desired menu/options. Provide estimate and collect 50% deposit minimum of 3 days before event. Balance due at time of pick up/delivery. Payments accepted include PayPal, CashApp, Zelle, and Cash.
What education and/or training do you have that relates to your work?
Over past 20 years learned and combined southern classic barbeque and Santa Maria grilling. I catered in California for 8 years and have been in Arizona now for 12 years.
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing structure setup as per person based on menu selection (1, 2, or 3 entrees) and specialty requests. Minimum $21.00.
How did you get started in this business?
Cooking has always been a passion since I was a child. I would watch and help my great grandmother and grandmother in the kitchen, baking cakes and pies. Later I learned to grill with my father and I enjoyed being outdoors cooking more so it turned into a love of the grill.
What types of customers have you worked with?
Private individuals and families, corporations and small businesses, community groups, schools and sports teams.
Describe a recent event you are fond of.
Christmas dinner event for the Masonic Lodge of the Scottish Rites Organization. Served 140 guests with Prime Rib, Twice Baked Potatoes, French-style Green Beans, Garden Salad, and Dinner Rolls. The event was closed out with helpings of Grandma's Bread Pudding dressed with French Bourbon Sauce. The overall festive atmosphere and genuine appreciation from the guests was well demonstrated in lots of conversation throughout the night. This is why I cater!
What advice would you give a customer looking to hire a pro in your area of expertise?
I would recommend finding an established business, serving an area for several years. Look for someone comfortable and experienced with the type of food you are looking for. Its always a good idea to ask for references.
What questions should customers think through before talking to pros about their needs?
Before contacting a caterer customers should think about the details of the event - where will the event be such as a personal residence or a community center; what time of day will the event be; what type of kitchen facilities are available for the caterer; how many guests will be invited; will the food be served at a specific time or be open buffet style; what is the theme of the event and how does the food fit in; how much do you want to spend.