FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes I have standard pricing system. It includes food cost, labor cost, delivery, overhead, sales tax, rentals (if any), and any alcohol. Then I price the event and per person cost.
- What is your typical process for working with a new customer?
First I like to get to know the individuals and what their exact needs are so I know how to serve them best. Then I meet with the customer to show them my menus or help them to develop a personalized menu for their event. After the menu is set I show them the budget and steps I will take to execute the event. Then I get to work, keeping in contact with the customer on the progress and allowing them to know if any changes need to be made and if they are happy. The event is next and I work with them on how they want it executed and how I best think it would work and go from there.
- What education and/or training do you have that relates to your work?
I am an ACF chef and have worked in the catering and restaurant industry for ten years. I have worked all over the country under many great chefs. I have ran a handful of restaurants and catering companies. I have helped open a few different restaurants I am an Executive banquet chef, Executive Chef, and Executive Sous Chef. I have manged teams from 1-25 employees.