FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing algorithm is flexible. On each event, we go over the clients' needs, numbers of guests, type of food, event type ( casual/formal), and budget to determine the final quote.
- What is your typical process for working with a new customer?
Reviewing the customers's needs. Going over the menu. Balancing between lower cost vs. higher quality depending on each event.
- What education and/or training do you have that relates to your work?
I have been cooking for over a decade for other people. The last 5 years, professionally I've been working in (traditional) Japanese restaurant (2 years) , upscale California cuisine (7 months), (tradition) American breakfast and lunch (6 months), Asian fushion ( 2 years), Irish (3 years). I've learned a tremendous amount of knowledge working in these establishments, more than I could have learned from any book or school. I have a Bachelor Degree in Applied Math from CSULB. With that and our experience in restaurant works, we are very efficient when it comes to predicting demands, calculating supply needs and tailoring the menu to our clients.