Business Practices

I manage a family business where most of my employees have worked with me for over 10 years, and some have been here more than 20 years.

I’ve never needed to advertise for staff. I always work alongside my team and make sure they have every opportunity to succeed.

Every meal that leaves my kitchen is carefully prepared by me and my sous chefs, as we make sure all dishes are sent out properly from the commercial kitchen.

I manage a team of over 25 individuals, including members of the kitchen staff, onsite catering crew, and cleanup crew.

From April to October, I typically work every day of the week and rarely work fewer than 10 hours each day.

I am committed to delivering exceptional customer service, as I have observed that many businesses do not respond promptly to emails or phone calls.

In my experience, only about 20% of businesses provide high-quality service across all industries.

You will always reach me directly by phone or email. Clients often say I am easy to work with.

We recycle, compost, and use plant-based cups, wooden utensils, and compostable containers for leftovers.

Larry Burdek
Chef/President
Chefs Pride Catering Inc.