FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Once our menu is confirmed, customer gives 25% deposit and we sign a contract that protects you from me double booking and bailing on you, and helps me keep my calendar in line. Bid pricing is dependent on the type of event and food being served.
- What is your typical process for working with a new customer?
I work with my customers to create a menu that fits their needs and is in their budget. I have a set menu with my "tried and true" recipes but I am always open to trying something new!
- What education and/or training do you have that relates to your work?
ServSafe certified Montana TIPS certified (alcohol service) Recent graduate of the culinary arts program at Missoula College, working toward being the first student to earn an associate's degree in the brand new Hospitality, Tourism, and Recreation Management program