FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Customers should know that we charge according to how many are expected to attend or we can charge a flat fee, I feel that choosing the flat fee option is better for the customer because typically the customer thinks they will have X number of guests and usually they end up having more guests than expected, and we usually bring enough for guests expected and there is a good possibility there won't be enough for the unexpected guest, by choosing the flat rate this ensures that first of all there will be no shortage of food and if your attendance numbers are off there will be no worries because you are covered because you chose the flat rate option.
- What is your typical process for working with a new customer?
My typical process is to try and get a feel of what they really want and I try to give them what they want while working within their budget and I typically can get it done under budget and exceed their expectation, I'm not saying this is the typical outcome but if given enough advanced notice I can give the customer a great outcome.
- What education and/or training do you have that relates to your work?
I have always enjoyed cooking starting as a teenager and I took a few courses while in service and continued after I retired. But mostly It's all been from all the years of cooking.