Terrace Catering

Email or phone call. Set up a free tasting. Agree to a menu. Send out an estimate. Take a deposit. Send an initial contract for them to sign. Adjust contract per customer for guest count or specifics like gluten free etc. walk through venue, if needed. Send final contract with balance due. Set up, serve, clean up. 

I've been cooking since age 9. I've taken catering and cooking classes since high school. I am constantly reviewing my recipes and cookbooks looking for updates or improvements. I take cooking classes in my spare time. I host cooking classes for fun. 

No standard one price fits all. Clients are free to select from any price point and we will average the price per person based on their choices. Our typical menu runs $16-$22 per person. Dinners come with a choice of two entrees, two sides, salad, bread and three non-alcoholic drinks. 

I started cooking when I was 9. By the time I was 15, I was cooking holiday dinners for my extended family. Everyone kept telling me to open a restaurant, but most small restaurants fail. So I decided to open a catering shop. My daughter and I started it, but as she had children, she ventured off in her own. 

Literally everybody from corporate to private. I've done weddings, galas, charities, fund raisers, dinner on demand, open house, costume parties, black tie events, engagement parties, bar and bar ties, mitzvahs, sweet sixteen, birthdays, anniversaries, wedding shows, barn parties, outdoor events at the zoo. 

Any of the weddings I do are always so fun! The last one was great. They had masks for all their guests. I got so many compliments on the food. Everyone from the mother of the bride to the dj! My servers were complimented by the guests. We stayed to dance a couple dances with the party. 

Do a tasting. Make sure you know all the charges and the caterer puts in writing everything they will do for you. Don't base your choice on price. Price is one factor, but reliability, professionalism and attention to you is most important. Ask for the moon, you can always come down. Do your research and know your budgets. 

Finances. Have a reasonable understanding of what you want and what that will cost. Don't cut corners on important things like food, dress, theme. Additional charges, like tax and gratuity. Is gratuity billed? When is the deposit due? When is the total due? When will the caterer be on site? What do the servers wear? Are they able to make specific meals for dairy free or gluten free guests? What if I have extra guests? What if I need to change my guest count? Can I change my menu? Do you offer free tastings? What comes with the food? Do you do set up and clean up? Is that included? Are disposable dishes included? Do you cut the cake?