Kitchenina

Serves Orinda, CA

35244

Hired 233 times

16 employees

9 years in business

$20/person

4.9

This pro accepts payments via Cash, Check, Credit card, PayPal, and Venmo.

Next Service

Hours

Sun 8:00 am - 11:59 pm

Mon 8:00 am - 11:59 pm

Tues 8:00 am - 11:59 pm

Wed 8:00 am - 11:59 pm

Thurs 8:00 am - 11:59 pm

Fri 8:00 am - 11:59 pm

Sat 8:00 am - 11:59 pm

Credentials

Background Check

Aliki Glarou
Completed on 4/29/2021

Introduction

We offer Organic,Delicious Home-cooked meals and we use only natural,high quality, organic-Non GMO ingredients.Our recipes are high-end,restaurant like, taste amazing and are 100% healthy.We serve many big companies like Erickson,Clarizen,Apptus,Marketo,Genomic health,Zosano, KKR, KPMG,First Republic Bank and many others. I have been in the food industry for 20 years and I started this company because I love making people happy by providing them with the best food and the best ingredients in competitive prices. As a mother of three I understand how important it is for people to enjoy a freshly cooked meal which not only tastes great but is made with the best possible ingredients. I love what I do, it is my fourth baby and am extremely proud of our recipes and the reaction we get from our customers. We go over the top for our customers and we vow to make their event a success.

Q&A

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

We do not include tax in our estimates. Tax should always added in the end. For a weekend catering, we have a minimum of $700 before tax and delivery. For a weekday lunch catering, our minimum is $300 before tax and delivery. For any dinner service, we have a minimum of $650 before tax and delivery. Our delivery fee depends on where the event is taking place.If there is no parking available and we have to pay for a parking space, that fee is charged to the customer. For weddings and large events, the delivery fee ranges from $200-800 depending on load to deliver and delivery zip code.

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

We ask for a 20% non refundable deposit to book the date and time for you and if you would like a tasting with us,we charge a $35 tasting fee per person.

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

I have had 4 years of college education, my Bachelor being in Tourism and Hospitality studies. I speak three languages and I have been in the restaurant industry since 2000. I was an event planner for many big brand hotels like Hilton, Starwood and more and I enjoy meeting different people and making their events memorable.

How did you get started doing this type of work?

I have been in the food and beverage industry since I was 16 years old. Started as a waitress, became a captain, a Maitre d', a Food and Beverage Manager in various hotels around the world. As above, I wanted to do my own thing and saw a big gap in providing high quality organic and natural food at reasonable prices and not have customers overpay.

What types of customers have you worked with?

We have worked with very different customers from charities to schools, Silicon Valley tech companies, Banks, Pharma and Biotech companies, Country club Gala dinners, and of course Private events like weddings, memorial services, baptisms, baby showers, birthdays, anniversaries and more.

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

We held the Good Lutheran School Auction at a venue in the North Bay and it was incredible. More than 200 people, Gala Dinner with a bar and two buffets. Everyone loved the food and it was for a great cause. Also, for Corporate lunches, we catered Jazz Pharmaceuticals many times for a number of 375 attendees. Our largest wedding reception was 370 people in San Francisco and everybody ate in less than 1.5 hours!

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

I would suggest that they shouldn't only look at the cheapest price, but also at the ingredients the caterer uses, the attention to detail, the inventive recipes and the desire to make your event a success. Also look at their response times not only the first time but always as it is an indication of their reliability.

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

How many people they will have, how much are they willing to spend, what ambiance and experience they are looking for - formal or casual, what kind of food they prefer and if any what dietary restrictions they have to satisfy. Also we ask that you are as specific as you can, that helps us a lot.