FREQUENTLY ASKED QUESTIONS

IN-HOME DINING

HOW FAR IN ADVANCE DO WE NEED TO REQUeST SPECIFIC DATES?

To best accommodate specific dates, booking requests should be made 6-8 weeks in advance.

we recEIved a voucher/gift card, how do we book?

Please inquire though my connect form here.

Bookings from vouchers & gift cards should be redeemed within a year of when they are received.

WHAT TYPE OF MENUS DO YOU OFFER?

All menus are curated based on the specific experience, guest preferences and seasonality.

Whether you’re look for canapes & appetizers, a progressive family style meal or a multi-course plated experience - I’ll create a menu that best suits you and your guests desires.

ARE YOU ABLE TO TRAVEL OUTSIDE OF THE CITY/COUNTRY FOR BOOKINGS?

Yes, depending on the length of time and other commitments.

Paid travel, accommodation and separate day rates apply - Please connect with me for specific requests.

DO YOU PROVIDE PLATE WARE & CUTLERY?

No, unless it is specifically requested prior to the experience. These can be added on for an additional fee.

If no request is made, plate ware & cutlery shall be provided by the guest with the ability to accommodate the specific menu requested.

WHAT’s YOUR PRICING?

Pricing for in-home dining starts at $1000 per experience. This pricing is subject to the day of the week that is requested.

Menu options start at $150 per guest and do not include GST or gratuity.

DO YOU REQUIRE A DEPOSIT FOR BOOKING?

Yes, a deposit of 50% is required to secure all bookings. Deposits are refundable/transferable until 5 days prior to the requested booking date.

CONSULTING SERVICES

DO YOU DO CONTRACT WORK?

Yes, I am open to consulting contracts. Please connect with me to discuss further.

ARE YOU ABLE TO RELOCATE FOR CONSULTING?

Yes, depending on the length of time and other commitments. I am legally able to work & consult throughout Canada.

I am open to international work as well depending on the terms and approval of all necessary work permits & travel documents.

WE JUST LOST OUR CHEF, CAN YOU HELP?

Yes, I am able to do emergency coverage in these circumstances. This service is subject to availability along with agreed upon terms.

WHAT DOES MENU DEVELOPMENT ENTAIL?

I will work with you to bring your restaurant’s “food identity” to life and keep your clientele coming back for more. Through this process I provide a variety of items subject to our agreement; including menu tastings, food costing, item recipes, procedures, supplier suggestions, food photography and necessary manuals.

DO YOU DO MENU ENGINEERING?

Yes, this goes hand-in-hand with menu development to translate that great menu into a profitable bottom line. Many factors go into this but it all starts with great recipes and proper costing. I will analyze item quantities & margins in correspondence to popularity & profitability to effectively plan a menu which is well positioned and impactful to your restaurant’s profitability.

ARE YOU ABLE TO CREATE TRAINING PROGRAMS & MANUALS?

Yes, I have extensive background in training programs and manual creation. This is your playbook for your business so there are many layers which go into creating these; please reach out to find out more and how I can help you with this process.

DO YOU DO CONCEPT DEVELOPMENT?

Yes, I am able to work with you on this. Over our time we will meet to discuss the “big picture,” from business plan thru branding, to create you a concept that meets your needs and aligns with your vision.

WE WANT TO INCLUDE YOU IN OUR MARKETING & BRANDING, IS THAT POSSIBLE?

Yes, this is possible. I love to work with my clients to be a part of their brand and form long last relationships.

Use of myself in marketing & branding is subject to an agreement specifically detailing all forms of use. Any and all use of the “Chef Pigot” name/brand must have written approval.

HOW DOES YOUR PRICING WORK?

All consulting pricing is based on agreed upon terms and deliverables. Please connect with me to discuss your specific needs.

DO YOU HIRE ADDITIONAL HELP?

Depending on the project and project needs, I have a number of connections in all layers of restaurant support, supply & execution.