FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It is based on estimated food costs and what is fresh and seasonal. As well as labor.
- What is your typical process for working with a new customer?
What their dietary preferences are - gluten free? Low carb? Low sugar? Vegan? What do they like to eat? What makes them happy? How many people to serve? In house or drop off? Do you need servers? Chafing dishes? Platea and utensils etc...
- What education and/or training do you have that relates to your work?
Professional and ServSafe Commercial kitchen and lots of experience.