702 FUSION GRUB

New

About

The ability to create unique dishes , that bring customers back for more.

Highlights

4 employees

5 years in business

Serves Las Vegas , NV

Social media

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$25 – $35 (typically basic food for casual events), $35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

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Frequently asked questions

What is your typical process for working with a new customer?

Touching basis with them, getting details as to what it is they'd want exactly, then work with what is available.

What education and/or training do you have that relates to your work?

I'm a Self-taught Chef, been doing food since 7yrs old

Do you have a standard pricing system for your services? If so, please share the details here.

No, every request is different. Depending on what a customer requires at their event

How did you get started in this business?

I've always loved providing food services to hungry, smiling faces

What types of customers have you worked with?

I've worked with moderate to high class

Describe a recent event you are fond of.

I did an event in West Hollywood, CA . I made such an impression with my food that all night long, ppl was telling Chef Lan. I was proud of my continuing success to ppl

What advice would you give a customer looking to hire a pro in your area of expertise?

Be sure to express your allergies or concerns you may have. No question is a dumb question.

What questions should customers think through before talking to pros about their needs?

Amount of ppl actually attending, types of food you may be interested in, time needed for event

Services offered

Florist

Catering

Personal Chef