Question 1

How much does an event cost?

Accepted Answer

The event price will depend on several decisions that you as the customer need to make.
Some points that will determine the final price can be:
- Number of Guests
- Menu style - Family style, individually plated, buffet etc.
- Menu options
- Rentals
- If you want add-ons like Appetizers or Charcuterie boards before the dinner
- Location & time

When we have our first phone call, we are discussing these details and then we can provide you with a Menu Proposal with everything that will be included. 
 Feel free to click on the Contact Us option at the top right corner and we will get in touch about your event.

Question 2

How booking and payment works?

Accepted Answer

We require a 50% deposit of the total invoice for the event in order to confirm and reserve the event. The rest of the balance is payable no later than the morning of the event. Usually, we give a check-up call to see that everything is "Good to Go" a day before, if yes, the final invoice will be sent as well.

If your event will require a rental company order like tables, chairs, special decorations or equipment, we will refer you to their payment policy. For big events, we outsource the rentals to several companies that we work with.

For terms of service, please feel to read out Terms & Conditions (https://www.thinkofood.com/terms-conditions)page.

Question 3

How much time do you need for cooking?

Accepted Answer

We usually come one hour to one and a half hours before the event to set up the dining area and the kitchen for final preparations.
Depending on the size of the private event and the complexity of the menu, we might come earlier but everything will be discussed during the booking process.

The "big cooking" is always done at our commercial kitchen. Big preparations like, long cooking items (Ossobuco/Goulash/ Lasagna, etc.) Then we finish the cooking and plating at your location.

Question 4

Do you offer rentals?

Accepted Answer

Yes, we do. For up to 25 guests, we are offering a full table set per for $9+HST and it will include the following:
- All the plates for all the courses
- Tableware for all the courses 
- Glassware - Wine & water glasses
- Napkins
- Custom-printed Menus

For events that are more than 25 Guests and items like tables, chairs, & special decorations are needed, we outsource these items from several rental companies that we work with. We will share their information during the menu proposal process.

Question 5

Do you have Certifications or Professional training as a private Chef?

Accepted Answer

Yes. Our Chef Andrey Kravchenko studied at Tadmor in Israel, a culinary school for 4 years and has over 12 years of experience in the Hospitality industry. When arrived in Toronto, he transferred his credits and received a Red Seal from Skilled Trades Ontario (formally, Ontario College of Trades). Also, Andrey has a valid Food Handler Certificate from Toronto Public Health.

All of our waiters as well as Andrey & Francesco Mazzini our General Manager have Smart Serve.

Question 6

Where are you cooking or doing preparations?

Accepted Answer

We work with two commercial kitchens that passed the Toronto Public Health inspection "DineSafe". All the preparations are done at the commercial kitchens and transported in coolers to the events.

Depending on the style of the event and the customers request, we can finish the cooking at the location (our full restaurant experience service) or even make it as a food delivery (for example like for a corporate launch). You choose how you would like it to be.

Question 7

Do you accept Credit cards?

Accepted Answer

Yes we do. We accept Visa, Mastercard, Apple pay, & Discover. When requested, an intractive link will be sent through Square to facilitate the transaction. We do not collect nor store credit card information. 
A payment using a credit card will come at an additional 3.2% on the transaction.

Question 8

If I have an Allergy or a food preference, can we do something about it?

Accepted Answer

Yes. We do customized menus to fit your taste, preferences, allergies, & restrictions. We always ask, to let us know in advance and we write it on our menus as well. We do not guarantee, to be able to accommodate for last minute notifications (for example; the day of the event)

Question 9

If I have something specific that we are looking for our event, can it be done?

Accepted Answer

Depending on what you are looking for, we will try to make it happen. We do all kinds of events and we offer our services also as Private Chef and not only as a Catering company. Some examples for events that we did that are not necessarily include our food

- BBQ cooking services for a party
- Cooking classes
- Meat & Fish produce delivery
- Cooking your products & menus for you

If need help with something that is related to food, please inquire & ask us and we will try to make it happen.

Question 10

Do you have Discounts & Promotions?

Accepted Answer

Yes. Our menus are priced for a minimum of 4 Guests. For events with more than 10 Guests, discount for large groups will be applied.
The larger the number of guests the lower the price can be. Make sure to use our Contact form when reaching out, in order to receive seasonal Promo codes with discounts for returning clients.

Question 11

What is a Minimum Operational Charge?

Accepted Answer

For events that are less than 4 guests, we charge an additional $50 per guest in order to cover the minimum operational cost to execute the event. Our company is a Canadian Corporation and it has to operate and follow Municipal, Provincial, & Federal Regulations. Several expenses need to be covered no matter the number of the guest:
- Insurance liability
- Accounting & bookkeeping
- Certifications & permits
- Software, subscriptions, & website maintenance
- Commercial kitchen fees
- Gas & transportation to the event and back
We always recommend having events with a minimum of 4 guests because this way, the Operational Charge Fee can go towards the food experience and something extra to enhance your event instead of covering basic costs.

Question 12

What size of events can you do?

Accepted Answer

We can do all kinds of events and the ability to execute them will depend on the menu complexity, number of guests, theme of the event, style or serving, & etc. Small event like Valentine for 2 Guests, Weddings plated dinners for 50 guests , or buffet style Corporate for 100 employees. We do them all. Inquire about the options, the availability, & we will make it happen.

Question 13

Do you do events only in Toronto & the GTA? or you travel to other Locations too?

Accepted Answer

Mainly we focus on catering in Toronto & the GTA but we always try to accommodate. Depending on the type of event, the number of guests, the menu, & price, we will try to work things around and make it happen.

Usually, with us going out of the GTA, a mileage charge may be a charge, depending on the distance that needs to be travelled.

You can always ask us about events at Airbnb, Cottages, Private residencies, & others. Feel free to contact us at the Contact Us page using the link on the top right corner of this page.

Question 14

How can I reserve the date for the event?

Accepted Answer

For reservations, we offer two options

- When you satisfied with the Menu Proposal & everything is good to go, we will send a Deposit Invoice for 50%. Payment of the invoice is a confirmation of booking. Deposit is to be paid up to 7 business days before the event.

- If you didn't decide on the menu yet and still would like to reserve the date, we offer to pay a reservation charge of $450 (+HST). Then when you will decide and agree to the menu, the $450+HST will go towards the 50% Deposit.

Notes:
- If we hold reservations for more than 5 days and there is a decision to cancel the event, the $450+ HST reservation charge is non-refundable.
- Deposits are non-refundable if cancellation is made 72 hours before the event. For large groups of 20 guests and higher, deposits are non refundable if cancellation is made 7 Business days before the event.

We recomand going our out Terms & Condition (https://www.thinkofood.com/terms-conditions)page as well.

Question 15

Where can I find your small words or Terms & Condition for the Service of Cateing.

Accepted Answer

We are here to provide great service. We strive to keep everything as transparent as possible, and all our terms and conditions can be found HERE.(https://www.thinkofood.com/terms-conditions)

Additionally, when we send our proposals and estimates, you will see additional terms and conditions. We always recommend reading them and asking us any questions that may come up, as we aim to prevent any unpleasant situations in advance.

Question 16

Why final payment is Due no later then the moring of the event or for large groups 5 business days?

Accepted Answer

Final payment is required by the specified deadline to ensure that all financial matters are settled prior to the event. This policy is in place to avoid the need to pursue payment from clients during or after the event, which can lead to unnecessary conflicts.

It is our firm belief that discussions regarding payment should be conducted in a clear and sober environment, free from the influence of alcohol or any other substances. By settling payments in advance, we can focus on delivering exceptional service without the distraction of financial concerns on the day of the event.

Question 17

What is "Late Deposit Payment"?

Accepted Answer

It is a payment that will ensure the execution of the event at the highest level without compromising quality or our partnerships with suppliers and vendors.
The menu price includes, but is not limited to, the following:
 • Use of a commercial kitchen
 • Pickup and ordering of produce
 • Staff scheduling
 • Administrative work
 • Etc.

When a deposit is paid later than requested (find it our Terms & Conditions)(https://www.thinkofood.com/terms-conditions), additional costs may arise due to increased production expenses, the need for more staff, or extended labor hours. To cover these additional costs, a late deposit payment policy has been introduced.

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