FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have some standard pricing systems mostly for delivered platters. The prices are available on my standard menu selections. Mostly my menus are customized to meet my clients budget needs and I know how to design a menu which looks extravagant and elegant but is actually cost effective
- What is your typical process for working with a new customer?
When I am presented with an event description I like to present a customized menu that I think they will like as well as including a basic menu of all the many items we prepare. We have so many options as we are small and detail oriented. We are constantly checking out new ideas and trends
- What education and/or training do you have that relates to your work?
I have participated in many ISES events ( International Society of Event Specialists) and have regularly enrolled in classes provided by area chefs. I also have in the past been a member of NACE ( National Association of Catering Executives) which offers many learning opportunities