About
We specialize in homemade food options. We accel at customer service. we are extremely dependable and trustworthy.
We have been in business longer than 99% of our competitors.
We have hundreds of online reviews for people to see and have never received a bad review. How many businesses can actually say that?
We also have our our own outdoor venue in Oswego Il, that can accommodate up to 175 guests
Highlights
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
Reviews
Pat 2.
Frequently asked questions
What is your typical process for working with a new customer?
We typically try and schedule a telephone interview immediately.
We take notes and send a detailed proposal with 12 hours.
We onl require a very small deposit.. In most cases no deposit is necessary
What education and/or training do you have that relates to your work?
My wife and I have over 75 years of culinary experience.
Do you have a standard pricing system for your services? If so, please share the details here.
We always price per person !! Once we have all the details we send you a per person price
How did you get started in this business?
My grandfather was a chef and he taught me how to cook.
What types of customers have you worked with?
In 40 years we have catered to every race, creed and color.
Corporate and residential
Describe a recent event you are fond of.
Bison Gear Co. in St. Charles Il.
We cater breakfast with Santa Claus every year in December for 300-500 people. It's my favorite event.
Also
Fort Wayne Train Asoociation has a yearly event in downtown Chicago. We feed about 10, 000 people in a three day span.
What advice would you give a customer looking to hire a pro in your area of expertise?
READ THE ONLINE REVIEWS BEFORE YOU HIRE SOMEONE AND IF THEY WANT A LARGE DEPOSIT, BE CAREFUL.
What questions should customers think through before talking to pros about their needs?
Menu ideas, how many people, any special dietary concern with your guests attending.