FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is usually done on a case by case basis. I try to work with my clients to get the best bang for the buck while keeping quality food and service.
- What is your typical process for working with a new customer?
I like to talk with my clients so I can understand exactly what they're expecting . After that I usually invite them to the restaurant for a tasting so they know exactly what they're are getting. Communication is key so I make sure all questions and concerns are taking care of.
- What education and/or training do you have that relates to your work?
I've been cooking since a kid. I started working in a kitchen when I was 14. So all my training have come from hands on over the last 20 years. I am servsafe qualified though I score a 96 on exam.