Robert Crawford & Associates Inc.

Serves Cranston, RI

35244

Hired 550 times

19 employees

14 years in business

$100/person

4.7

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Square cash app, Stripe, and Venmo.

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Credentials

Background Check

Robert Crawford
Completed on 3/6/2020

Introduction

After I closed Noel's Kitchen, I started Sarah's and named it after my daughter Sarah Robyn. She is my inspiration. This company specializes in a Cajun, Creole, French, West Indian, Southern, BBQ, Latin, & Classic American Cuisines that offers dishes that can be eaten for Breakfast, Lunch, Brunch, & Dinner. I think the end results is the best for me. I love it when my clients are completely satisfied and I see that smile and look of "Thank You" on their face. Sometimes, It's a look of great relief. These events are extremely important and stressful to my clients so I take each individual contract just as important. The pay is good too. LOL!!!

Q&A

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

All Quotes given do not include Taxes, Transportation, or Gratuity. Discounts are available to repeat customers

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

Usually a phone call or 2 in the beginning. Then probably 2 to 3 meetings which may include a tasting. Sign Contract. Perform Event. Pretty straight forward

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

I trained as a Chef in Louisiana for over 7 years. I've opened a full service restaurant in Atlanta and in Brooklyn. In total, I've had 4 restaurants to date. I've been working in the Food Service Industry since 1994

How did you get started doing this type of work?

I cant remember. Ive always had a love for food and culinary arts.

What types of customers have you worked with?

Entrepreneurs, Politicians, Surgeons, High End Executives, Fashion Designers, Film Producer. I'm currently the personal chef for Mary Pender-Green & Ambassador Harold Doley.

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

I opened my full service restaurant in Brooklyn in November of 2015. But I started building it back in May of 2015. We built the Tables, Chairs, The entire Bar, The Counter up against the Plate Glass Window, the wooden benches. We even built the fence for the flower beds outside. We also built the wooden wall behind the bar. We (Wife & I) built that restaurant from the ground up. And even though I closed it on Nov 1st 2017, Its a source of great pride cause we had some great times and GREAT PARTIES.

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

Trust the chef's advice. They will not provide anything to you that you will not like. Open your mind and taste buds to new things... Catering is expensive so ask for a tasting

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

Budget is always a major point. Catering is not cheap so always know your budget and know what you want. A good caterer should be able to meet you in the middle somewhere.