FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
When the event is 1month and a half away we collect half for the agreed fixed price after discussing everything that is needed to secure the date. Our main priority is to make sure that everything is handled properly. If the event is close to the designated event we collect the full price. We love to help out our clients that we would even go a step further to work around their budget.
- What is your typical process for working with a new customer?
First ,communicating with my clients via phone or email. Second Event information, venue, number of people, type of event, menu options/ suggestions.Third, set up a meeting to discuss about menu plan and event.
- What education and/or training do you have that relates to your work?
FILICANOS Owner/Executive Chef NK Mobile Bartending Company Co- Owner Le Cordon Bleu of Culinary Arts Colorado Blvd, Pasadena Ca. National Bartending School