FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I use high quality ingredients so I customize pricing based on the menu and services requested. I do my research when selecting vendors and I work to keep my prices reasonable but catering service is not for everybody. You have to be able to appreciate the stress, hard work, time and energy you saved yourself by hiring a professional.
- What is your typical process for working with a new customer?
I give a warm greeting first to make them feel comfortable. I tell them about me and what I do. I listen to what they need, want and desire. We discuss the budget and if they have concerns I show them my menus and how they can get the most bang for their buck. I get an idea of the types of cuisine they like and then I create a delicious presentation that my customer and their guests will truly enjoy.
- What education and/or training do you have that relates to your work?
I come from a long line of Southern cooks with amazing skills in the kitchen. I attended Culinary School in AZ. and I have worked in the Food Industry for several years. I attribute my strong Management and Organizational skills to working as a GM supervising over 90 employees and as a Senior Procurement Specialist for 10 years. I am currently a Nutrition Director for the last 7 years.