Yes, tasty! I offer custom catering with or without matching wines so the menu is truly designed for your tastes and what you want to serve to your guests.
Yes, depending on the items requested
Depending on the menu, (how many shrimp, beef or chicken?) a range of $8 -$15/pp for food costs would seem reasonable.
Since I provide custom catering and each item is priced individually. I do not have a set menu price sheet but will provide you with a quotation after our consultation.
I use a simple business model; anything I buy for you is what it costs you, I charge you for the time it takes to get it fix it and serve it. I provide food service on high-quality paper or plastic items as part of my pricing. I’m happy to help you with any and all aspects of an event. Liens, tables, chairs and so forth would be rented and billed to you in addition to the cost of time it takes me to arrange and execute the cost of the rental, I also have a fine florist if you’re interested; gratuity would be up to you and is not included in my pricing.
I am the only contact and will be at and running your event
Depending on the size of your event it will be the only focus of myself and my staff for that day and the week proceeding
Most of my events I can handle by myself but larger events do require staff to cook, deliver and serve. I will provide all staff that is required to perform cooking and service functions. They wear white tops and black slacks but I’m open to your input.
Depending on the number or amount of meals it will be priced as to what it costs.
I am certified as a California Food Handler and also by the national ServSafe® program.
Wine costs are covered as a total purchase; whatever the wine costs me is what you pay plus normal acquisition and delivery, no better deal anywhere. I would consult with you on food and wine matching and have you sample all wine to provide you the best wine at the least cost that compliments your meal and would be enjoyed by everyone, no Yellow Tail!
Once we have agreed on what type of an event and a menu, with or without wine, I will submit an estimate cost proposal and a hold harmless agreement for your review and approval. Once we have agreed on and signed a proposal I will request a guaranteed number of attendees and a down payment for the estimated cost of food and/or wine at least seven days in advance of the event.
I will e-mail you an invoice for the amount to be paid by either direct deposit check or through my PayPal (fee charged to client) accounts if you choose to use a credit card. I will submit an invoice within 24 hours following the event for the total balance of actual market costs and labor, to be paid within five business days of the event again by direct deposit check or through my PayPal account (fee charged to client).