FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on the type of event. Some events such as whole hog I have a standard flat rate while others I charge per person or by the pound. Its very dependent on the amount of people and what they want to serve.
- What is your typical process for working with a new customer?
I speak with them about their budget first then provide menu options that will fit into that. My goal is to give them the best bang for their bucks
- What education and/or training do you have that relates to your work?
I competed on the KCBS BBQ competition circuit for over 10 years and have won numerous awards for my BBQ