FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price per guest and am very flexible next to garantee as in plus or minus # of guests, and priced very competitive if not cheaper considering my quality. No down payments and payment due upon satisfactory completion. I know if I enjoy your event.. you and your guests will have.
- What is your typical process for working with a new customer?
A phone call to confirm intent and plans. For on site preparations a pre visit to site for survey and communicate my process details and how I will go about, and to personally shake hands on the aggreement reached..
- What education and/or training do you have that relates to your work?
Forty five years all encompassing industry experience with good to great chefs and owning and operating a 4 Star Restaurant 15 years and DiRoNa Restaurant 9 years