About
Our focus is customization and customer satisfaction! We provide savory food for modest prices, and professional and reliable services. We listen to our client, focusing on every detail. We help make their vision a reality!
Owner is a certified food services manager. Secondary online diplomas in catering and gourmet cooking (2000) and professional bridal consulting (2002).
SSCC has a registered Tax ID since 2005 and a certificate of general liability insurance which renews annually.
Great reviews! Let us cater to you!
Highlights
Payment methods
Specialties
Level of service
Additional services
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Additional supplies needed
Photos and videos
Reviews
Lea T.
Sharon C.
Meretta S.
Chauntel S.
Frequently asked questions
What is your typical process for working with a new customer?
Typically speak with the customer by phone to obtain a few details, and then an itemized bid is prepared and emailed to them. If they accept the bid, an in person or telephone consultation is scheduled in order to finalize all products and services. A contract is forwarded and a deposit of 10% is required in order to secure the date. Once under contract, services such as tastings, or sample viewings can be scheduled upon request.
If corporate catering is requested, tastings are not applicable and contracts are not generally given. Drop off catering requires payment in full at the time the order is placed. Itemized invoice will be provided and delivery time is scheduled. Form w-9 is provided if requested.
What education and/or training do you have that relates to your work?
HACCP trained
Food Services Manager certification (valid 5 years and current certificate expires in 2022)
School Cafeteria manager (2018 - 2020)
Catering certification (2000)
Catering since 2005 (large and small events)
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing varies by job, and is dependent upon the nature of the request.
General pricing is found on the website.
How did you get started in this business?
I had a desire to work for myself after leaving the corporate world to stay home with my children. My love for cooking and satisfying my family and friends led me in this direction.
What types of customers have you worked with?
All types: brides, event planners, corporate personnel, clergy, online searchers for private events, customers from referrals, etc.
What advice would you give a customer looking to hire a pro in your area of expertise?
My advice is to hire someone with an excellent reputation for customer service and professionalism.
What questions should customers think through before talking to pros about their needs?
Customers should think about their budget range from low to high. The perameters of the budget will determine what can be offered in terms of products and services for an event. Customers should do their due diligence with regards to pricing for the type of meal and inventory that they want, and be prepared to pay a cost per person.