FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have a standard pricing sheet Guest count, menu, and location, travel and type of faculty are important part of pricing for Catering, Drop off or Pick up pricing also available We also do per# pricing.
- What is your typical process for working with a new customer?
Talking to them and coming up with a menu and price that fits their budget.
- What education and/or training do you have that relates to your work?
Chef taught along with self teaching. Serve safe certified, Corporate awards from International Restaurants. 29 yrs experience & 4 restaurants later.