Beyond Tiffany's Table
About
We are a family business and we take pride in catering to our customer's needs. We use local farmers produce whenever possible, because we believe in community growth.
We love servicing people and we understand food is a vital part of any event. Be it a small intimate gathering, birthday parties, corporate set up, or weddings, we aim to please visually and satisfy taste buds.
Highlights
Payment methods
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Reviews
Michael
Veniece
Yelle M.
Wesley M.
Frequently asked questions
What is your typical process for working with a new customer?
My typical process is identifying what the customers needs are, the special occasion, potential theme, projected antendees, and budgeting. Our menu is custom design to the client's desires.
What education and/or training do you have that relates to your work?
I am self-trained and I've learned most of my culinary skills from my grandparents during my adolescent years and since then I've cultivated my personal cooking techniques. My daughter is also educated and has experience in the culinary industry.
Do you have a standard pricing system for your services? If so, please share the details here.
We have a standard pricing system for our services. We use the fixed-pricing system which includes the customer's budget, our service fees, set up, break down, and clean up which includes sanitation, as well as travel expenses.
How did you get started in this business?
Friends and family always had a desire for our food and eventually it blossomed into a small business.
What types of customers have you worked with?
We've worked with beauty pageant directors, corporate events, and the general public.
Describe a recent event you are fond of.
We catered a cancer remission celebration party. It was so rewarding
What advice would you give a customer looking to hire a pro in your area of expertise?
See if they have a taste testing meeting option, and if they have references or any referrals.
What questions should customers think through before talking to pros about their needs?
Customers should think about their budget, theme, participants, guests and their allergies/diet restrictions.