Ilili

When working wtih a new customer, I always like to start with a phone call to discuss their needs and the event details, as well as find out how familiar they are with Lebanese food and the style of dining.  Next, a site visit is best to confirm that we can produce a quality product in the space, and gain knowledge of any possible restrictions up front.  We then put together a proposal, and if that is accepted, we set up a tasting to discuss menu options & details. 

Over a dozen years working in the hospitality industry, in a variety of positions including restaurant general manager, catering cordinator, wedding planner, and private events director. 

We create custom menus for all guests to best meet their needs and stay within in their budget.  We do have a $1500 food and beverage minimum for all catered events. 

We work with a wide range of clients, from large corporate groups, to social events hosted in client's homes, to UN Ambassadors and emerati. 

It is always appreciated if customers are realistic about their budget and what their top 3 priorities are.  I would rather do my best to work within a client's budget from the start than give them a proposal that is out of their reach, and have to start from scratch.