FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing for food is always changing and obviously depends on the ingredients used. As far as the labor side I generally base my fee around $25/hour. When choosing a pricing system you can either choose ingredients + labor, with an estimate given and a limit set in place. The other option is a fixed price agreed upon during the planning process.
- What is your typical process for working with a new customer?
When it comes to an event or setting up a meal, its always important to have an initial consultation. During this time we can discuss food preferences, meal ideas, allergies, expectations and desires, and of course work out pricing. During this meeting we are also able to get a good feeling on if it's going to be the right fit. Food is highly subjective so its important to make sure everyone is on the same page before moving forward.
- What education and/or training do you have that relates to your work?
I have almost 12 years experience in the food industry between restaurant work, catering and pastry work. I also have experience as a barista, and have filled in as a server many times. I