FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
i compete with caterers and restaurants. they markup prices just to make overhead and a decent profit and it frustrates me because they take shortcuts and tried to justify it. In my eyes is a recipe for laziness and over pricing. I focus on bringing the proper process to each plate of food
- What is your typical process for working with a new customer?
Make them feel like family. My goal is to not be seen as someone who's selling them services, my goal is to bring comfort and learn about one another's preferences.
- What education and/or training do you have that relates to your work?
I worked in the industry since i was 14 years old, i even went as far as purchasing culinary curriculum books and studying page to page and completing all worksheets which took me a year to become very fluent in ingredients, the math behind it and business management