FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My price is based on how many people I’m serving
- What is your typical process for working with a new customer?
I ask what exactly they are look for their event and really talk through what they want to get the best experience for them
- What education and/or training do you have that relates to your work?
I have a culinary degree and have also ran a kitchen in the head chef position