FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies with my customer’s menu style and types of food requested. How many people and where they are located are all factored in to cost. But with just a few questions I can provide a speedy and accurate quote.
- What is your typical process for working with a new customer?
I prefer a phone consultation to make sure we are on the same page but I can establish relations by email as well. I have many menus and styles to choose from or you can just let me know what youre thinking and I will send a proposal that includes pricing and menu quotes. Through this process from menu to billing I provide all the questions and answers my customer needs to complete a booking.
- What education and/or training do you have that relates to your work?
I have graduated from an American Culinary Federation Apprentice program as well as an associates degree in Hospitality Management and Culinary Arts programs. I also have 23 years work experience in these fields with Hyatt and Westin Resorts. I have been in business now for 4 years.