GFitt Meal & Chef Svc
About
All items are custom made to suit the needs of our Clients. We are at your beck & call.
Food & people are my passion. The ability to make some ones day doing something I love is heaven. I have been in the business for 20+ years and decided that I was tired of customers just being a number. That’s why we specialize in catering to the needs of groups of 50 or less. This allows us the ability to give you & your event the special attention it deserves. All we ask is that you allow us the opportunity to put our spin on any and every genre of food.
Highlights
Specialties
Partial or full planning
Event type
Number of guests
Supplies needed
Planning services needed
Timeframe
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
Interview (make sure we connect)
expectations (what exactly do u want)
menu (you tell me I design & return in 24 hours)
budget (all costs & 50% deposit 72 hours prior)
planning (i.e. logistics)
special-requests (anything u may have for gotten)
What education and/or training do you have that relates to your work?
Have worked in the industry from 20 + years from dish washer to executive chef & owner. I interned for a year officially with Chef Tony Hamani from Bravo Bistro fame. Since then I have been owner and operator of a number of catering and restaurants most recent GRĀZ Kitchen Fresh & Currently GFITT Chef & Meal Svc.
Do you have a standard pricing system for your services? If so, please share the details here.
All prices are dictated by the menu and customer needs.
How did you get started in this business?
washing dishes at greasy spoons and just working my way up. The older I got the nicer the restaurant. Until I became serious and started working for Chef Tony Hamani.
What types of customers have you worked with?
I’ve had the opportunity to work in soup kitchens and in big box restaurants. I’currently handle private clients w/meal prep needs (i.e. athletes & weekend warriors) I also cook for families & do small private events.
Describe a recent event you are fond of.
A wedding for 2 Marine Corps Pilots at their home. The home was located in a private air park. The party was for 50 people. Everything was cooked on site (Apps, Salads, Entree’s & dessert).
What advice would you give a customer looking to hire a pro in your area of expertise?
make sure you connect with them. Even if it is a quick initial interview at least you can see if this pro is a fit for you. Some people cook to make money. Some people cook to create happiness make sure you have the right match.
What questions should customers think through before talking to pros about their needs?
Whats the cost & is there any additional charge for extras. (I.E. service)
Timliness? How early does the caterer need to be there. Give the caterer ample time.