FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All prices are food based only estimated to serve up to 25 people. the price does not include the service charge.
- What is your typical process for working with a new customer?
Setting up a phone call or detailed email is typical for speakingng with first time clients.
- What education and/or training do you have that relates to your work?
I am a Culinary Arts graduate from Virginia College Culinard. I am also ACF Certified and ServSafe Certified.