FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each task is typically associated with a flat fee for the job, while in-person training and all hands-on, "in the restaurant" options are typically totaled hourly. Billing options are concurrent with establishments payroll practices, or are invoiced monthly, due the 1st of the month.
- What is your typical process for working with a new customer?
Step One: Phone Call, brief introduction, set up an in-person meeting, discuss goals ||| Step Two: In-person meeting, discuss goals in detail, set up follow-up expectations ||| Step Three: Contact client, set up follow-up meeting, present objectives and solutions, timetable, contract fees and rates discussed ||| Step Four: Detail contract, both parties sign, schedule of implementations takes over and services commence until fulfilled to highest level of expectation ||| Step Five: Dissolve contract, discuss follow-up procedures and check-ins, review further solutions, maintain relationship for up to 6 months for progress checks and reports
- What education and/or training do you have that relates to your work?
Johnson & Wales University (BA in Food Service Management) Culinary Degree Four Exec/CDC roles Intensely involved in four restaurant openings since 2013 Working currently on my Masters in Accounting ServSafe Manager certified through 2020