About
The best part about this is meeting everybody that comes up to the window. I get to share my love for good food and fast service with a friendly conversation always ready to go.
A small but reliable menu allows for attention to product and fast service. The ability to travel and bring my business to new places is definitely a plus!
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Karen M.
Frequently asked questions
What is your typical process for working with a new customer?
Learning their preferences for product and presentation is a must. I will ensure the best possible product I can provide will be the talk of the event!
What education and/or training do you have that relates to your work?
A lifetime of experience working in a southern style restaurant and motel (in addition to a few others) has instilled the core values of customer service in me. I have learned to prepare many traditional, fusion and comfort dishes, along with my own brand of speedy and happy service.
How did you get started in this business?
My family owned a restaurant growing up; one of my first memories was helping my grandma crack eggs into a pot for the breakfast buffet! Growing up around food and developing a true love for it has definitely given me an edge over the competition, and you will not be disappointed in my final product!
What types of customers have you worked with?
1 to 500 plate dinners, buffets, southern style serving, and personal catering to customers of all backgrounds.
Describe a recent event you are fond of.
I catered a private event on an island in the Chesapeake Bay. Complimented by beautiful views, a soul band, and a crowd of folks that were in and out of line quick led to a successful event with satisfied clientele.
What advice would you give a customer looking to hire a pro in your area of expertise?
Look for sincerity, transparency, and ensure they have experience in the food you would like prepared!
What questions should customers think through before talking to pros about their needs?
What kind of food would my guests and I like?
How many people will need to be fed?
Do I have power and facilities on-site?
How far is my pro traveling?