From start to finish no matter how small or large, Chef Kyle is attentive to the clients needs to ensure a successful event or party. Here is a step by step process on how The Rustic Palate works.

The first thing to do is contact Chef Kyle via cell phone (337) 540-7081 or email at chefkyle28@aol.com stating interest in using his services. The items to discuss are the type of event, size of the party in number of people, service style, potential or available dates for the event, and location. If event is in the near future from date of contact, Chef Kyle will assist in creating the menu with the client or host around time of booking. If party is scheduled at a later date, the menu may be decided at a more reasonable time closer to the event. Every event is unique and requires various levels of coordination and different food products in order to be successful. A 1 to 2 week window is preferred and most times needed prior to the date of event to coordinate the scheduling and ordering of food & other miscellaneous products and additional labor for an event. Chef Kyle may request to visit the event location to determine if location is suitable and equipped with the necessary resources, space, and sufficient layout to cater the event.

If requested, Rustic palate can purchase alcoholic beverages, miscellaneous cooking equipment, serving pieces, and other non food related items for the event, for the client to keep for a small charge. Examples: serving platters or specialty plates, chaffing dishes, serving utensils, propane tanks, ice chests, etc...

Once the menu is finalized and event is coordinated, the only responsibility for the client is to provide the location, kitchen sink, cooking units, flatware, silver ware, glassware, serving platters, and bread baskets. I purchase and provide all food products as well as bring all necessary cooking equipment and assistance to prepare and serve the meal. Most of the prepping and long term cooking such as soups, salad dressing, and braised meats are performed offsite while leaving grilling, sautéing, and assembly of dishes taking place at the client's house. This allows the client to get their house in order with out us being in the way. If an outdoor grill is not available onsite for an event that requires grilling, Chef Kyle will either bring an outdoor grill unit with him or utilize an indoor grill pan for grilled items. Chef Kyle will then provide the service of preparing and serving the meal to the client and their guests. Once scheduled service is complete, Chef Kyle will pack all his cooking equipment and be on his way.

Depending on the size or type of event, Chef Kyle will make a recommendation on whether additional staff such as wait staff or bartender is needed for the event. A client is welcome to hire their own bartender, wait staff, or dish washer for their event or requests that I provide one for them if not suggested. Chef Kyle or any other provided staff is hired and present to prepare and serve food and beverages for the event. Unless requested in advance for additional labor charges, it is the client's responsibility for the cleaning of any of their resources used for the event. Chef Kyle or any other provided staff will not handle the cleaning or washing of any china or glassware due to the value, importance, and fragileness of these listed items. The client is responsible for providing cleaning supplies. Once event is complete, the client will receive a detailed invoice of the services and products The Rustic Palate provided for their event.

Event Product Costs

Rustic Palate works at a Cost Plus Billing Rate Schedule. All food related costs are marked up a small percentage from the purchased price to represent earned profit. Rustic Palate purchases its products on a retail scale just like the public, which makes it hard to provide a set price or a price per person for an event with flocculating food costs. If a client requires a per person price on their event, a close estimate will be provided by Chef Kyle, but is subject to not represent final amount invoiced to client. If a monetary budget exists, Chef Kyle is flexible to provide a menu that will work within that client's budget. Rustic Palate reserves the right to purchase any and all food products necessary to complete the event unless previously agreed upon with the client. There is no sales tax applied to invoices, because The Rustic Palate purchases all items at a retail level and is providing a service and not a product. In accordance with local ,state, and federal regulations, Rustic Palate will not purchase, prepare, or sell any wild game, seafood, or poultry harvested by a non licensed commercial vendor or reseller.

If client requests Chef Kyle to prepare items listed above, client must provide and is subject to signing off on waiver releasing Rustic Palate from any liabilities in preparing non commercial harvested wild food product.

Event Staff Labor Rates

Chef Kyle's labor rate is $27.50 per hour for each and every hour worked on any service or event he is booked for. The billable labor involves: creating menu, grocery shopping - including travel time, off site prep work, all onsite activity and work, and post event off site dish washing. All sit down dinners are subject to a minimum $250.00 service charge if mark up and labor charges are below this amount. Additional Gratuity is always appreciated. A Bartender rate is $85.00 per bartender per event and gratuity is always appreciated. A wait staff rate is $60.00 per waiter per event and gratuity is always appreciated. An onsite dishwasher rate is $45.00 per dishwasher per event.

Services requested for delivery or drop off parties of any food amount is subject to all above listed charges. All drop off or delivery events are subject to a minimum $50.00 service fee if mark up and labor charges are below this amount. Example: If a client requests a Hot Crawfish Dip to be prepared and dropped off at residence, the dip does not require a lot of labor and will have little mark up and there fore the client will be simply charged the costs of the groceries to prepare and the $50.00 service charge.

Payment Terms

Payment is due either at the completion of the day of event or with in 5 days after service is rendered. Payments made beyond (30) thirty days of event are subject to additional late charges. Negligent attempts or refusal to pay after (30) thirty days of event may result in an escalation to involving Legal Means and a termination of providing future services.

Deposits

Depending on the nature and or size of an event, a down payment or an agreed upon deposit may be required. It could range anywhere from 10% to 25% of the estimated total costs of the event.

Cancellation of Event

Upon cancellation of an event by a client for any reason at any time, all products or materials purchased for that client's event and any labor costs associated with the preparation of that event will require 100% reimbursement from that canceling client. 

Disclaimer

Since Chef Kyle Williams is the sole core employee of Rustic Palate, there will always be a potential exposure in which he can suffer an injury, illness, car accident, forced to respond to a family or non family emergency, another priority or emergency work commitment etc... prior to or during an event that will disable him from honoring a commitment that he has made with an upcoming or current client. In the event this occurs, Chef Kyle will make all attempts to reschedule on another mutually agreed upon date or offer a discount for the client's next event they hire Chef Kyle for. If food has already been purchased or prepared, the client is more than welcome to buy the purchased and prepared product from Rustic Palate in attempt to cater the event themselves. Depending on the severity and nature of a cancellation on Rustic Palate's behalf, a client may be given all prepared foods by Chef Kyle at no charge as a gesture for the client's troubles and forced cancellation of their event. Rustic Palate has the right to alter or change food items on any planned menu at anytime due to availability, quantity, late shipped item, quality, or increased costs of a food product.