What should the customer know about your pricing (e.g., discounts, fees)?
We form our pricing around the customers needs and budget.
What is your typical process for working with a new customer?
My process is fast and efficient beginning with an introductory phone call or email outlining your needs and expectations, followed up with our refined vision of what we can do for your event.
What education and/or training do you have that relates to your work?
31 years in the restaurant and catering industry. Trained Chef for over 20 years, 10 years Bar and Catering Management. ServSafe Food Safety Manager certified. PSI Personal & Professional Growth training (Seminars: Basic, PSI 7, and Leadership Seminar). Bachelors of Fine Arts, A.A.S. Graphic Design.
What advice would you give a customer looking to hire a provider in your area of work?
Ask us to come in for a free sampling (bring your friends)