FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price based off of what the customer really wants.
- What is your typical process for working with a new customer?
I talk to them in person or over the phone discussing the food they want at their event, how many people will be attending, and what cuisines they are interested in. I then get back to them within the next day telling them an exact price.
- What education and/or training do you have that relates to your work?
I have my serv safe certificate, and I'm currently attending Tri-C for my Culinary Arts Degree.