FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on how many guests for the event and what type of food needs to be provided. Of course seafood cost much more than pork and beef more times than not is more than chicken. Everything is custom for every catering situation.
- What is your typical process for working with a new customer?
We first see what their needs are then, we supply the demand. We'd need to see if there are any dietary restrictions, allergies, likes and dislikes and then we create two sample menus for the customer to choose from via Paypal invoicing with all the options and costs.
- What education and/or training do you have that relates to your work?
I have my food handler ServSafe certification , also I have working in kitchen majority of my life.