Question 1

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

Accepted Answer

As a catering company we have to have public liability insurance.  All staff are trained in food safety. We are Registered on Streetrader and with Mornington Peninsula Shire.

Question 2

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

Accepted Answer

My husband and I moved to Australia in 2008 and had to purchase a business & study in order to stay.  My husband took a catering course and I bought the business after spending some time working for the previous owners.  I come from a large family so cooking for large numbers was never an issue for me.

Question 3

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

Accepted Answer

One of my favourite wedding catering days was at a wedding on the Mornington Peninsula not far from our base.  The bride was a celebrant herself and wanted a fun day where everyone really enjoyed themselves and had a day to remember.  The wedding theme was 'Circus', absolutely everyone came dressed in fancy dress and looked fantastic even the celebrant who was the 'ringmaster'.  The ceremony was just right for the couple and their family and friends.

Question 4

What do you like most about your job?

Accepted Answer

I enjoy the interaction with our customers by email, telephone and in person on the day.  I love helping people to plan a special event where my help means they are relaxed on the day and have a great time themselves without having to worry if guests are being fed.

Question 5

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

Accepted Answer

Do you have a point of difference with other providers?  If yes what is it? Our point of difference is that we always cook at your venue, we never hot box and just drop the food off.  This means our food is cooked just for you and your guests and is as fresh as if you had just taken it out of the oven yourself but with none of the hassle.

Question 6

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

Accepted Answer

Do you cook on site? -        *We always cook on site using our own equipment Are staff costs included in your per head prices on the menus? -         *Yes we always include our staff costs. Are there any additional costs I need to be aware of? -         *You may have a travel charge if you are further than 1 hour drive away from our base in Somerville.          *If you have between 30 and 60 guests there will be a staff surcharge.          *There is a surcharge for working public holidays.

Question 7

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

Accepted Answer

We guarantee that we have never double booked.  Once you book your catering with us your details are entered in our diary and the date can be held for 7 days before you need to pay your deposit.

Question 8

Why should a customer hire you over another service provider?

Accepted Answer

We guarantee 100% that we always cook your meat on site, we never part cook or reheat meat or deliver it ready cooked.  This way your guests are guaranteed of fresh tender slow roasted meats cooked to perfection with the aromas that go with a roast tempting their appetites.

Question 9

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

Accepted Answer

Prior to providing a quote we need to know the date of the event, the approximate number of guests, time of serve and nature of the function.  We also need to know the menu chosen.

Question 10

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

Accepted Answer

Book a Golden Roast Buffet for 80+ guests and we will upgrade you to china and stainless steel cutlery at no additional charge.  Saving you a minimum of $240. Book your wedding catering with us for 100 + guests and the Bride & Groom plus parents go free (max 6 guests) Book your wedding reception and save $2.50 per head on your post wedding / recovery breakfast.

Question 11

What makes your pricing competitive?

Accepted Answer

Our prices are all per head and include all costs for staff, disposable or china plates and cutlery (depending on the menu chosen), disposable napkins.  We send you the staff required to do the job at no additional cost to you. The only surcharge will be if you have between 30 and 60 guests or if travel is greater than 1 hour away from our base in Somerville, Victoria.

Question 12

How do you normally charge for your service?

Accepted Answer

Our menus are priced per head with a minimum of 30 adult guests from January to November and a minimum of 50 guests during Fridays and Saturdays in December.  If there are under 60 adult guests there is a small one off staff charge. Children between 4 and 10 years are half price for the main course, children under 4 years are free of charge.

Question 13

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

Accepted Answer

We specialise in catering for all kinds of functions - large corporate functions to small family parties. Presentions for sports clubs, school graduations, university get togethers are all present in our diary.  During the wedding season we are booked fairly quickly for small intimate weddings to grander affairs.

Question 14

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

Accepted Answer

We have been in this catering business since November 2008, catering for parties from 30 to 500 guests.  We believe that we are approachable, flexible and professional.  All our staff are trained on the job until we are confident they can cope with a function by themselves, they are then supervised by us for the first few that they take charge of. We have a wide experience in wedding catering for both small intimate weddings in gardens to larger more formal ones in town halls.

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