Spoon & Sprout Inc

While we try to stay competitive, we also source mostly from farmers directly through CSA's, but at the same time not compromise the quality, and most importantly knowing where my produce comes from.

We want to satisfy the customer's request. The most important thing is to find out customers' likes and dislikes, allergies, etc before we can finalize the menu.

Owned and operated a Vegetarian/vegan (Spoon & Sprout) Cafe in Central Jersey goo.gl/FHFfgm

Lack of healthy AND delicious vegetarian options while raising a family and hosting numerous large parties

All types - people who wanted to become vegetarians, be a vegetarian several times a week, those who wanted to learn to cook vegetarian food, people with allergies and health issues who had various dietary restrictions, preparing weekly meals for clients, catering events like birthdays including children/teens birthday dinners. I am currently catering to wedding events requiring Vegan dishes!

The most fun project I did was a cooking class at a school district for several years as part of their health & wellness initiative. Not everyone who signed up for the class was a vegetarian. It was quite educational for everyone, and a hands on cooking class but in addition also helping the participants understand and figure out substitutions when they don't have exact items on the recipe. I have had many of them come back and tell me how much of the class techniques and methods and the recipes they use time after time.

Ask questions, have a conversation with the provider. It is important for the provider to know what the customer & their guests prefer before creating a menu to make sure it is satisfactory to the customer

Menu preferences, decor, how they would like the food for the event set up, what additional items does the caterer need to provide.