FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Not really. My website says $40/hr + number of people but it really depends on those rough estimates plus the type of cuisine and service style. I customize my quotes, menu, and setup exactly to my clients needs and preferences.
- What is your typical process for working with a new customer?
Email, phone call, or personal meeting to discuss intention and basic ideas. Continued correspondence to customize a menu and plan and anything the client sees necessary as far as more meetings or communication. We decide on a price and deposit amount and a contract is generated and signed usually a week before the event.
- What education and/or training do you have that relates to your work?
Food managers certificate for a culture nary technical school, over a decade of restaurant experience from dishwasher to sous chef, about a year of private catering for friends and family, and networking/selling produce at local farmers markets.