FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is according to how many guests, what specific foods are requested, what has to be provided other than the actual food, and if I can work it alone, or if I need my assistants to help with serving.
- What is your typical process for working with a new customer?
The most difficult is submitting a quote that I think is close to my potential new client's budget by closely reading their requests. I try my best to be accurate based on a broad range of foods requested. The actual foods and coctails needed begins with a personal contact after submitting my quote. I normally meet my clients and discuss details at least 2 weeks before the event.
- What education and/or training do you have that relates to your work?
I visit restaurants frquently, update myself on new recipes, and now have a great new Italian assistant that has taught me how to specalize in my seasonings. Creating foods on a daily basis, what taste good, what doesn't.