FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Typically we use a cost of food and staff plus profit.
- What is your typical process for working with a new customer?
Get to know my future client's needs, desires, favorite foods and pet peeves. Tailor make the menu and the entire experience to suit them.
- What education and/or training do you have that relates to your work?
Ahhhh. I trained extensively at the school of hard knocks, with other caterers in the beginning and then event by event, party after party. I have since written a book to teach others how to become successful in the field.