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Budget Management
This is perhaps one of the most important part of working with a client. Big ideas are good, but when inaffordable or not what the client wants, we haven't done our job. We review and approve each budget point by point with the client so there are no surprises. What greater shame than having someone come to your clients' event to simply say "Gee, they must have spent a fortune." It shouldn't matter what the client does spend (as long as it is approved) but it should always be appropriate, tasteful and in budget! The beauty is that when all these elements are in line, the client couldnąt be any happier!
Quality Control
We do not outsource any product that we can make better. We make everything from scratch, including all our stocks for sauces. We support organic, environmentally-responsible and artisan food professionals when selecting our ingredients. We prepare most of our food at the venue to insure the best and freshest possible. Prime Angus meat, we use not just free range chicken but, more importantly, non-hormone, antibiotic enhanced chicken. We will not sell any items that are recognized as being close to endangerment such as Chilean seabass. We use the finest pure, fresh and whole foods such as Valrhona French chocolate and European-style butter. We respect food and a have a great passion for it and for those who produce it. We handle our food with care and reverence. Our kitchens, on and off premises, are overseen by professional chefs from respected schools such as The Culinary Institute of America, California Culinary Academy and La Varenne.
Planning for the Unexpected
Enzo Ferrari once said, "Only those who dare, truly live." Challenge can either be intimidating or fun; how you deal with it is up to you. Proper previous planning allows you time, and time is what every caterer desires more than anything when a challenge arises. Plan well, communicate to those you work with and together you can join together as a well-oiled machine that solves problems and does not create them!

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