FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have no "complicated pricing system" at all. We design a menu and I know what the costs of the various components are. I add a reasonable amount, about 30%, to cover my time and other incidental expenses. As a result, my prices are as much as 50% lower than many of my competitors.
- What education and/or training do you have that relates to your work?
I am constantly reading about the foodservice industry and trends in restaurant and catering services. I am required to recertify as a food safety manager every five years. And I attend, time permitting, training classes in dessert and other food preparation techniques on an irregular basis.
- Describe a recent project you are fond of. How long did it take?
I am very proud of the team I have assembled from my church that assists me in feeding homeless men, women, and children at the Fullerton Amtrak Station two or three Tuesday nights each month. Our church has been involved in this cooperative worship and feeding ministry for almost 5 years, and I had occasionally prepared meals on Thanksgiving week or at Christmas and New Years. When the number of persons suddenly increased from 30-40 to nearly 100 a little over two years ago, it became too much of an effort to coordinate "potluck" style meals. At the beginning of 2013, I stepped in and took over the entire foodservice portion and now prepare a full, restaurant-quality meal that includes an entree, one or two vegetable sides, salad, dessert and beverage. The church covers $250 of the cost of each meal, and my team and I cover the difference, providing bottled water and all the disposables for each person. We continue to serve 100-150 people most weeks, especially when the weather is warm. Rain or shine, my team of volunteers has been showing up on-time for more than 18 months, and we serve 100-150 hot meals in 35-45 minutes. I reward them with Restaurant.com gift cards at my expense. This year, I'm taking most of them with me to the Western Foodservice & Hospitality Expo as a special treat.