FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have a standard in which i price my items, its based upon formulas in excel spread sheet which takes into account labor, food expense, and any other involved cost gas, transportation, venue, and linens if necessary.
- What is your typical process for working with a new customer?
We email and get an idea what the client is looking for a create a menu within a few hours; then we will set up a time to meet go over the menu and answer any question you may have. We can also do a small tasting that day as well if we are crunched for time.
- What education and/or training do you have that relates to your work?
I have been a GM, Exec chef, and have been involved with restaurants and caterings my entire life. With over 18 years of experienced I have perfected the ideals when it comes to catering a flawless event.