Afia Kitchen & Catering

Serves Folsom, CA

35244

Hired 24 times

2 employees

13 years in business

$29/person

4.9

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

Next Service

Hours

Sun 11:00 am - 9:00 pm

Mon Closed

Tues Closed

Wed 8:00 am - 10:00 pm

Thurs 8:00 am - 10:00 pm

Fri 8:00 am - 11:59 pm

Sat 6:00 am - 11:59 pm

Credentials

Background Check

Linda Kitenza
Completed on 9/29/2023

Introduction

We have been in food business since 2012. Our main focus is to bring quality foods that will honor you and delight your guests for any occasion. Your satisfaction fuels our energy, therefore, cutting corners is not an option. We guarantee your satisfaction.

Q&A

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

Our prices are competitive, considering the quality of services and food, you will enjoy the value of your money.

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

Understanding our customers desires and wishes is the first step. This gives us the better opportunity to deliver a GREAT experience to our customers and guests.

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

Graduate, Culinary Art Management.

How did you get started doing this type of work?

I grew up cooking with my mom, planning and cooking for friends and family's events, I thought what could have been better than doing what I love at a professional level? That's how I started my catering business in 2012.

What types of customers have you worked with?

We are open to serve most types of life event such as wedding, anniversary, business, birthday, baby shower, fundraising, and many more.

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

Fundraising, 550 guests, 6 hours

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

Hire someone who is willing to work with you to bring your desires to light, while reflecting your tastes and personality.

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

What menu they want, numbers of guests, venue accommodation because some venues are strict about bringing in outside caters.