FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a standard pricing. I base everything by our conversation and your budget. The market changes everyday and so does the price of farm fresh ingredients, fresh veggies and the greatest flavors of my protein are divine.
- What is your typical process for working with a new customer?
Have a conversation over the phone just to get a brief introduction and a feel for what they want, then we meet in person show them a mocked menu and let them look over the menu and they can make changes if they'd like, with prepared meals we drop off once a week,
- What education and/or training do you have that relates to your work?
Associates Degree in Culinary Arts, over 10 years cooking the the top restuarnt in Dallas