FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Respectfully... I share with customers that when you request food and catering services. Keep this in mind, "essential" you are paying for labor accompanied by a service. A customer may absorb 3 more cost like food, clean-up, set-up, transportation and miscellaneous depending on the service provider. Full service or drop off service plus the type of food a customer wants and guest count will be factored in. "NEVER COMPRISE YOUR FOOD QUALITY" for a low bid!
- What is your typical process for working with a new customer?
Typical we like to find out all the details of the event and get a broad understanding of what type of menu they are looking for. That will give us a clear direction to what a customer wants. It's all about customization, details and affordable.
- What education and/or training do you have that relates to your work?
I have a Bachelor degree in culinary arts from The international culinary schools at the Art Institutes. I have five years of outdoor vending and catering experience. I've worked as a private chef for FedEx corporate for the democratic convention in Charlotte North Carolina in 2012