FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It all depends on the Food and how Labour intensive the Menu will be. There is really no System to it because Food Prices and most important Food availability change daily
- What is your typical process for working with a new customer?
I usually meet a new Costumer at a location of his choosing to discuss the upcoming Event he/she has coming up.
- What education and/or training do you have that relates to your work?
Culinary Master's Degree from Saarbrücken, Germany