FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It’s very important that guest understands that their food cost is just for food.Staff,rentals and beverages are additional services they must pay for,it’s not included in the food cost.Also that tax and a service charge is always added ,this is a formality with all catering companies big or small.Guest looking for for drop off service will acquire a delivery fee.
- What is your typical process for working with a new customer?
I’m very efficient in getting back to a client and talking to them over the phone about their event.Once a client approves the menu,then I forward a final contract with everything pertaining to the event.
- What education and/or training do you have that relates to your work?
I’m a Honors graduate from Institute of Culinary Education in New York City .I studied under Master Cake Decorator Chef Toba Garrett and Michelin Star Chef Stephane Reynaud