FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Customers should know that when I send you a quote I have included everything in that quote.(Food, labor, etc.) Also I charge per person so whatverer I quote you is the max amount you will spend given the range of guest you have told me.
- What is your typical process for working with a new customer?
My process most always starts with a phone call or face to face meeting. I like to understand what exactly the customer is looking for and to find out if its going to be a special occassion. Once i get that out of the way I like to tell them what's included in my pricing. If all goes well we start discussing menu options and deposits. I need your deposit to hold your date, if I dont get a deposit I dont considered myself hired yet.
- What education and/or training do you have that relates to your work?
I have a degree from Johnson and Wales University in Culinary Arts as well as in Food and Beverage Service Management. I've cooked in restaurants, hotels, caferterias, food trucks, schools. Its fair to say I'm pretty well rounded. I also have certificates in choke safety, food saftey, and allergy awareness.