FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Standard food markups but timelines, location & ease of on site facilitates. I must inspect the site first. Fees for extras such as refuse removal, utensils, etc
- What is your typical process for working with a new customer?
First to learn what they don't like then how formal or not the setting is.
- What education and/or training do you have that relates to your work?
4 decades in the service & hospitality business. Catering on & off premises, bar & wine service... Tell me what you want. I'm available to fuss over you & your guests.