FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I make sure that I price everyone fairly. I make sure I keep up with all receipts for food, etc. so that I may present them if there are any questions. I base my price off of food cost and cost for labor. My labor price is based on how many people I will be preparing food for which may vary.
- What is your typical process for working with a new customer?
I like to communicate with the customer first hand and make sure that I understand all of their needs and wants before I bring ideas to the table. I want my customers to be happy enough to not only come back but to tell a friend.
- What education and/or training do you have that relates to your work?
I am currently in culinary school at Pulaski Technical College and will be graduating in May 2017