FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Because the cost of food and material fluctuates, Prices are set by market price and cost of labor.
- What is your typical process for working with a new customer?
communication is key. I like to get to know exactly what needs the customer expects, so that the I can be able to rise to the occasion and give seemingly effortless service to their satisfaction. In order to build a great reputation you have to offer greatness.
- What education and/or training do you have that relates to your work?
I have been in the food service industry for more than 20 years right from high school. I have 3 1/2 years of culinary training and a lifetime of passion for the business.