I am a licensed holder of a VA food managers SERVsafe card and as such, am authorized to work in any kitchen up to VA safety standards. If a need for references or questions arise, I can be reached at my public email, [email protected], for any inquiries regarding my services offered, pricing, availability, or to ask if I may be capable of helping with something similar. I do offer pro-rates for
in-home services or smaller meals that fall outside the range of catering, and my schedule is first-come first serve. My background is 3rd Generation Native American and Sicilian, and I come from a long line of mixed immigrants going back to the 1920's, before which point all of our records were largely of Native Adena tribes-folk in the Eastern US for as long as we have recorded. I was born in Northern Virginia and grew up between here and Tazewell County, VA, so I am exceptionally familiar with the culture of Virginia and most of the Eastern Seaboard. I am available Mon-Wed, 10am to 2am, and Thur-Fri from 10am to 4am. I don't work weekends for family availability reasons, and typically I like to take my reservations with at least 2-4 days notice before an event so I have time to get an idea of what is expected, what may be served, any extras or luxuries the client may want, and any allergies or specific details that may not be discussed on initial consult. I provide receipts, check-ins, and bills of sale throughout the process, however, if an event is over a certain number of people, I also require a deposit and will draft up a contract of work and invoice for the client on request for the sake of accountability. I will do small parties with 24 hours notice, but only for 15 people or less, and there is no exception to this rule as of this time, unless staff is on call. IF the likelihood arises that I myself am unable to solo an event and staff needs to be called to carry, transport, or otherwise assist in an event, I charge an additional $13.50/hr per on call staff up to a maximum of 5 servers/staff/assistants if need be. Typically, however, this isn't the case, and I usually handle events up to 30+ solo or with 1 other person. All of my on-call staff are well trusted and trained with me in other restaurant settings, or are long-term friends and family who work within the industry and as such, also have authorization to work in a kitchen or catering setting. I will pick up alcohol for customers (who are 21 or older), as I am of age, however the expectation is that you either a) serve it yourself or b) it will be included in the meal package and served with the meal by someone other than myself, as I don't have the credentials to serve you liquor myself, only wine or beer. Any requests only to bar-tend or to setup an open bar/mix drinks will be ignored. My standard rate for contracts start at $15/hr, with a mandatory collateral deposit of 30% up front for events over 30 people or that exceed $500 or more in food, or which require me to get specific seasonal items or rare seafood, as an example, (i.e. if an event is quoted for an estimate at $500, I require a minimum of $105 deposit in case anything goes wrong in finding the items or a cancellation is made, and all returns will be processed up until 24 hours before an event, at which point the deposit and payment are assumed non-refundable, at the time of services rendered, unless someone has fallen severely ill or damages occurred as a result of my input. This is liability on my part in case a customer backs out or changes their minds, and ensures that neither myself or my customer lose anything in the process, and we both end up profit neutral should problems arise where less people show than was anticipated, or an event has to be postponed.) I typically pro-rate my dishes based on the cost in resources needed to prepare the dishes themselves, and I will only charge for man hours on top of the cost per plate if my daily workload exceeds 6 hours per day or an uncommon/difficult to prepare dish or item is requested, or if an event has to be postponed for whatever reason. What this means is, typically, my estimates are much higher than what the cost ends up being after taxes (to serve as a general guideline), and you will typically save money in the process as I only charge you what I would pay myself at a store or restaurant supplier. Again, this does not apply in cases where there may be several days of prep for whatever reason, seafood or uncommon seasonal dishes, or more than 30 people at an event, and is more for at home meal prep or dinner parties. I also do birthdays, catered weddings, and setup dining spaces for a fee. Regards,
Justin M Alford
