FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on a per person price, including food cost, labor, delivery, and tax. If the client needs any additional rentals (dinnerware, stemware, etc.), an additional charge will be applied .
- What is your typical process for working with a new customer?
My typical process when working with new clients is to assess the needs of the client in order to best facilitate the success of their special occasion. I gather pertinent information such as the menu focus, any dietary restrictions, and budget. This allows me to customize a menu based on the clients' needs and expectations.
- What education and/or training do you have that relates to your work?
I have an AS degree in Hotel and Restaurant Management from City College of San Francisco and a BS degree in Public Health from CSUN. I am also Serv Safe Certified to ensure the food I cook is being properly handled from beginning to end.