4. **What is the process for arranging a tasting session, and is there a fee associated with it?
5. **How do you handle last-minute changes or emergencies on the day of the event?
What types of menus and cuisine specialties do you offer, and can they be customized to accommodate dietary restrictions or preferences?
How do you handle the logistics of catering an event, such as set-up, service, and clean-up, especially for large-scale events?
What are the cost structures and pricing packages available, and what factors can influence the overall cost of the catering service?
Can you provide examples of previous events you have catered, including any testimonials or references from past clients?
What measures do you take to ensure food safety and quality, particularly regarding the sourcing of ingredients and preparation methods?