Ruddick/Wood
About
We provide select on and off-site catering, focused on seasonal menus using local ingredients. Our goal is not to compromise our commitment to local foods.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
We would gather basic details regarding location, size of group, known dietary restrictions and style of service, and then put together an initial proposal for the client. From there we whittle down to the fine detail to finalize menu and event needs.
What education and/or training do you have that relates to your work?
Our team has over 40 years of combined restaurant and catering experience. Our chef was trained at the Culinary Institute of American in Hyde Park, NY, with over 20 years of kitchen experience.
Do you have a standard pricing system for your services? If so, please share the details here.
We do not have standard pricing except for on-site events, which are based on an hourly minimum sales model. The minimum does vary depending on room and day of the week requested.
How did you get started in this business?
Over 40 years of combined restaurant experience in our operations team.
What types of customers have you worked with?
We have worked with everyone from small private dinners to large off-site corporate meals and weddings.
What advice would you give a customers looking to hire a vendor in your area of expertise?
Pick a vendor that fits your basic expectations of quality and go from there. Do not try to bend a vendor to meet your expectation if what they do is just not what you want.
What questions should customers think through before talking to vendors about their needs?
What is your expectation of quality vs price? What is your expectation for style of service? What are your absolute must haves and what are you willing to sacrifice? How much do your guests drink (how much do you want them to drink)? Is price or quality more important to you?