FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on the number of people and the kind of meal the client wants for example if I have a group of 100 and I charge and I charge 20 dollars a plate but for a group of 200 I would charge 17.00 dollars a plate. And always willing to work with a budget.
- What is your typical process for working with a new customer?
Is getting to know them and not just by email engaging with them through phone or meeting with them in person. My communication is key to good customer service offering the best quality business out there. Letting them know all about my group event deals.
- What education and/or training do you have that relates to your work?
I have good old fashion home style cooking with thousands of hours cooking at high end restaurants. Attended serve safe courses.