FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I offer discounts for larger groups. I charge your local sales tax. All of my meals include compostable paper plates, clear plastic flatware and napkins as well as all serve wear. I charge a 15% gratuity for my waitstaff and $.55/mile to travel from St. Paul Nebraska.
- What is your typical process for working with a new customer?
While I enjoy speaking with each customer, I don't always get the chance to have a lengthy conversation as I work about 90 hours a week. I like to start the process via email so we have a dialogue to work from, this way we are both on the same page. I have a very comprehensive website with plenty of pictures that testify to my ability. My clients can always text me and I will get back to them right away. If I'm working I can't always answer the phone but I can always text pretty quickly.
- What education and/or training do you have that relates to your work?
I apprenticed to be a chef 15 years ago and since then I am constantly researching new methods of cooking, new recipes and innovative ideas from other chefs.