FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Standard pricing is based on head count, types of food, event staff / amount of time staff is needed and distance from our location.
- What is your typical process for working with a new customer?
Initial contact through email or by phone. Meet and greet with customer to go over with expectations and requests. Tasting. Proposal.
- What education and/or training do you have that relates to your work?
20 years in ther resturaunt and food service industry. Our staff is diverse with knowledge of many culinary and food service aspects from all over the USA.