Foodamental,llc

Serves Inner Harbor, MD

35244

Hired 144 times

1 employee

5 years in business

$22/person

4.9

This pro accepts payments via Square cash app and Zelle.

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Credentials

Background Check

William Mcnair
Completed on 2/14/2022

Introduction

My experience and dedication to give great customer experience is a strong motivation for excellence. I happy when your happy. I love feedback so I constantly approve.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

Price point for plated meals is 65 dollars a person and 50 dollars an hour for five hours. There is a different price for family style meals, drop off, and buffet. The price can change depending on the complex and amount of service that the client needs.

What is your typical process for working with a new customer?

I like to talk with them and give them a chance to describe what they are looking for so I can give them an approriate offer of my services

What education and/or training do you have that relates to your work?

I worked in the culinary field for over twenty years. I worked with Fine dining hotels, Restaurants, and upscale. I worked at various bakeries also a gluten and vegan bakery. I worked in the Hospitals and retirement/ rehablitation centers. I also worked for catering companies and ect. I went to school for culinary in Richmond Va.

How did you get started doing this type of work?

I started cooking just to have a job and never took it to serious. I realized that even though I tried other avenues of work that I constantly migrated back to the kitchen. I would work three jobs a time always in a kitchen. One day I decided to take advantge of the things I learned and to apply them to my future.

What types of customers have you worked with?

I worked with families looking to do a birthday dinner for their love ones to clients celebrating their freind who over came cancer. I do alot of bacholertette parties and aslo have some weddings under my belt. I have date dinners, celebration dinners, different bakground dinners. Business dinners and surprise anniversary dinners. I deal with small groups to large groups.

Describe a recent project you are fond of. How long did it take?

I had a family that was visiting their summer house and they lost their chef right before they traveled. They reached out to me and asked if I was available to help them out and they hired me two days a week. I sent a menus at the beginning of each week to get their approval and catered to their weekly guest they had who came in to stay with them from diferent locations.

What advice would you give a customer looking to hire a provider in your area of work?

to make sure you understand the service that is going to be provided you and the caterer should give a blueprint to follow of the service that they will provide to make your event as seamless as possible.

What questions should customers think through before talking to professionals about their project?

1. How many guests do you plan on having? 2. Are there any diet restrictions? 3. Where will the event be held and date? 4. Do you already have a menu preference?