FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies on where the location is, (miles etc.), How many people will be served, the type of food they will be ordering, if it's a last minute event, and if the food truck will be present or not.
- What is your typical process for working with a new customer?
I start by reading the customers needs for their event. Then quote based on location, amount of people being served and type of service including food and equipment required.
- What education and/or training do you have that relates to your work?
Associates in Patisserie and Baking, 10+ years of restaurant experience