Question 1

Are you an insured business and do you guarantee your work?

Accepted Answer

Yes we sure are we have $10,000,000 public liability  Google would say most of it, if I can’t execute your function to a high standard I won’t take it on.

Question 2

Will you require customers to share their COVID-19 vaccination status?

Accepted Answer

No we have no right to ask to see ones vaccination status.

Question 3

What COVID-19 measures do you have in place?

Accepted Answer

yes we do, we have both clients safety &ampfinancial status in safe place. if / for whatever reason out of control of client we do not take there deposit and will always honour a new

Question 4

How did you decide to get into your line of work?

Accepted Answer

As a young boy growing up, my father a chef and my mother an amazing home cook I was surrounded by great food and the meaning behind it. It only made sense to carry on there legacy they left behind, bringing people together is a truely heartwarming job infact it doesn’t feel like work when I’m feeding people.

Question 5

Do you have a favourite customer story you would like to share?

Accepted Answer

For Privacy reasons I can not mention names, though every event is different. One client in particular was obsessed with a custom made sorbet I made and since we have become friends sending her new ideas and creations from the churner on a regular basis.. and we have since retained a friendship.  I feel quiet overwhelmed & grateful when I haven’t finished cooking for the clients on the night & i get booking requests from them before I leave.. I guess that’s why I’m a busy boy??

Question 6

What do you like most about your job?

Accepted Answer

I love that we do not dictate price or numbers or even style I love that we give the client full control... to a degree, I love that I set a basic price and you get to choose what you would like to spend, giving the clients a totally different experience and myself .. I get to work with amazing ingredients..so that means I never have to open a box .. that’s not cooking. I love that no two client are the same nor are the menus. It’s never boring & I’m always challenged especially to strive higher. So it makes it fun & new.

Question 7

What questions should a customer ask to hire the right service professional?

Accepted Answer

Availability and Date:  Is the catering company available on the date of the event? It's essential to confirm their availability to avoid any conflicts.  Experience and References:  How long has the catering company been in business, and do they have any customer references or testimonials to share? This will give you an idea of their track record and reliability.  Menu Options and Customization:  What are the menu options available? Can they accommodate special dietary needs or customize the menu to suit your preferences?  Tasting Session:  Can they arrange a tasting session before finalizing the menu? This will allow you to sample the dishes and make informed decisions about the food choices. Pricing and Inclusions: What is the total cost of the catering service, and what does it include? Are there any additional charges or hidden fees to be aware of? Staffing and Service: How many staff members will be provided for the event, and what is the ratio of staff to guests? Inquire about the level of service they offer during the event.  Catering License and Insurance:  Does the catering company have the necessary licenses and permits to operate in your area? Do they have liability insurance in case of any incidents during the event?  Venue Requirements:  Ask if they have experience working at your chosen venue. If not, inquire how they plan to handle logistics and setup.  Cancellation and Refund Policy:  What is the catering company's cancellation policy? Are there any penalties for canceling the service, and what is their refund policy?  Event Coordination:  Will they assist with event coordination beyond catering, such as table arrangements, decorations, or rental coordination?  Alcoholic Beverages:  If you plan to serve alcohol at the event, ask if they can provide bar services or work with an external vendor for this.  Sustainability and Sourcing:  If eco-friendliness is a concern, inquire about their sourcing practices, use of sustainable materials, and waste management initiatives.  Contract and Terms:  Request a written contract that outlines all the details discussed, including menu, pricing, services, date, and other relevant terms.  Backup Plan:  Inquire about their contingency plan in case of unforeseen circumstances or emergencies that may impact the catering service.  Payment Schedule:  What are the payment terms and schedule? Understand when and how much deposit is required and when the final payment is due.

Question 8

What questions do customers commonly ask and how would you answer them?

Accepted Answer

CLIENT; how much do WE charge,  ANSWER; how long is a piece of string? it is an impossible question to answer if you dont have the details.

Question 9

What makes you the most reliable and trustworthy person for the job?

Accepted Answer

**Firstly I am a proud father of two young cherubs, Teaching me patients and love. ***I have a Current WORKING WITH CHILDREN CERT ***We have 5 star ( the highest) Ranking on all our social media and google reviews. ***We have glowing reviews that not only I am very proud of myself though it wouldn't be possible without my team.  You have to earn trust you don't get it handed, we are not also interested in doing one off jobs and never seeing you again, we want your friends and family to jump on board and we love creating on going relationships.

Question 10

Why should a customer hire you over another service provider?

Accepted Answer

Honestly, it is entirely up to the clients needs wants and desires. All I can say is that we are very flexible regarding menu as we write a new and exciting menu for each and every client..  Other hand we do not however offer processed or frozen food so if your after party pies and sausage rolls I am not your man.

Question 11

What are the typical things that you need to know before you can provide a quote to a customer?

Accepted Answer

Number of people dietary requiments time and date address and a Budget is always VERY helpful, otherwise its a guessing game.. We chefs can not read minds.

Question 12

How can a customer save money before you start the work? Please give 3 tips

Accepted Answer

INGREDIENTS***** Think about cooking for your family, do you feed them fresh Crayfish everyday? nooo!? So if something is not in your budget then I suggest you do not spend it. Many cultures around the world eat beautiful food and that doesn't always mean expensive. Working muscles are often tough and disregarded though they pack so much flavour and are beautiful in the right hands with correct cooking methods. Fillet of beef is very expensive your paying for tenderness and the ease of cooking without a lot of preparation.

Question 13

Are there any special offers you would like to offer to Oneflare customers?

Accepted Answer

Yes I always go above and beyond for my clients. I do not discount however as I have the clients needs wants and desires at heart.

Question 14

What makes your pricing competitive?

Accepted Answer

The customer has the final say, if you get quoted for $1000 from another company I can show you first hand what I can do for the same or lesser money.  Remember CHEAP is not always THE best. I cant be the cheapest CATERING COMPANY on the " one flare" platform because that's not my market I want to be the BEST.

Question 15

How do you normally charge for your service?

Accepted Answer

we talk about the event, stand up sit down number of guests and finally the customers budget.

Question 16

Is there a particular aspect of your trade or industry that you specialise in?

Accepted Answer

I love people and great food, our food style is modern with French technique, and I have been told many times it is very generous than most. My worst fear is leaving people hungry, for that reason you might find that i have packed you a mid night snack in your fridge ;)

Question 17

What experience, skills, qualifications or training do you have to make you the right person for the job?

Accepted Answer

I personally have grown up in kitchens with my father as a mentor and amazing chef, always cooking and creating. My first job was in a kitchen in Frankston at a busy restaurant at the age of 13 years old. spending time at holmesgen , galleries, wineries, cafes, from fine dining to far from good I have seen what works and what doesn't. If you have quality ingredients and seasonal produce and the correct cooking technique you have a recipe for success.

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