What staffing options do you offer for catering events, and how do you determine the appropriate number of chefs, servers, and bartenders needed for each event?
What is your cancellation and postponement policy, and how do you handle event changes made within 30 days or less of the event date?
What forms of payment do you accept for event bookings, and are there any fees associated with credit card payments?
What are your delivery and logistics fees, and how do you charge for events outside your standard delivery radius?