Client Best Practices

Requesting The Service

Select menu & submit request via website every Thursday by 5PM

Selecting Your Menu

New menus will be posted bi-weekly, every other Monday

Review all ingredients and use your best judgement when considering dietary restrictions and allergens

Exclude ingredients by including special instructions (ex: no almonds), or send me an email

Prepping For Service

Empty dishwasher & sink

Clear at least one shelf in refrigerator

Test stove burners, oven, broiler & dishwasher

Keep cleaning supplies on hand (dish soap, sponges, clean dish rags, paper towels) as well as parchment paper & aluminum foil

Client Larder

Have the following on hand at all times:*

Non-perishable:

  • At least 4 cups of olive oil, salt & pepper
  • 2-3 varieties of vinegar (rice, white wine, red wine, cider, balsamic, or sherry), soy sauce, and dijon mustard
  • flour (AP and whole wheat), cane sugar, baking soda, baking powder

Perishable:

  • milk (dairy or non-dairy), eggs, butter (can be kept in freezer)

Containers:*

  •  6 for small / 12 for medium / 18 for large

Include on service request*

Required Tools & Equipment (contact us for more recommendations):

     Tools: cutting board, tongs, spatula, whisk

     Equipment: several mixing bowls, 2 pots, 2 pans, blender, baking sheet

Modifying / Canceling

Modify the service by emailing us; cancel the service by emailing us 48 hours before the intended service to prevent being charged the service fee

Reviewing Service

Provide feedback immediately so we can improve

 

*Recommendations:

Olive Oil (California): California Olive Ranch Extra Virgin

Olive Oil (Italian): Roi Extra Virgin

Olive Oil (Italian): Capezzana Extra Virgin

Salt: Kosher Salt, Sea Salt, and Maldon Sea Salt

Storage: Glass Containers