FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on the amount of people per plate. Of course, there may be some exceptions.
- What is your typical process for working with a new customer?
A formal introduction for a meet and greet to get the details of what the customer is requesting. Next, would be a preferred taste testing for new customers.
- What education and/or training do you have that relates to your work?
Executive Chef at Greek Kitchen Manager - University of Alabama Studied Business at Miles College Studied Culinary Arts at Virginia College