FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing system is based on what foods are needed for the customer and time.
- What is your typical process for working with a new customer?
I give customers 5% off of a party 25 ppl, 10% off of 35 ppl and 20% off 50 ppl or more.
- What education and/or training do you have that relates to your work?
I've been I the culinary industry for 15 yrs. With a culinary degree from Harbor Culinary program