extremely expensive for tiny mediocre food portions
I ordered several take out catered platters for my husband's birthday party. I took a risk in ordering food based on the staff's description and without a picture, and it backfired. When I picked up the food, no one bothered to open up the sealed packages and present them to me, and I was naive enough to accept their word that the sealed packages were complete, and that I need not get them cold by opening them up. I ordered a tray of several dozen chicken roulade. They were TINY and very bland tasting. We ordered the meatballs on sticks. They were literally the size of lollipops and the sauce was missing. When I complained the sauce was missing, they accused me of LYING!
They made no apologies and said it was MY mistake! I also ordered a tray of smoked salmon and brioche canapes. They too were so tiny that we could barely taste the salmon and there was no noticeable caviar. The morsels were not all that tasty. The food at my party was an embarrassment and no one person said it was good and my friends agreed that I received very little for my money. I would have been better off ordering fruit and vegetable platters from the local Jewels! My husband was also very upset, and when we each spoke to the manager about it, he completely dismissed everything we said, claiming we lied about the two missing sauces, and that our expectations of the sizes of hors d'oevres is inaccurate. He offered no solution to rectify the situation. I guess he thinks that paying $3 for each mediocre bite smaller in size than a golf ball is good business.
Would you recommend this business to a friend? No | Value for money: |  | way too expensive for tiny portions | | Service & support: | | totally non responsive | | Quality: | | mediocre | | Location: |  | | | Overall rating: |  | Fair |
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Cooking Fools opened in the Spring of 2003 with the aim of creating a contemporary service-oriented business that supplies quality catering, prepared foods for take out and recreational cooking classes. Our three main operational guidelines are to use quality ingredients, nice style and common sense.
