FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Price is based per person. I pride myself with working within a clients budget. Its not always about money, its about the customer service you provide and the referrals you will get in return for providing the best service no matter how big or small the budget of a client is.
- What is your typical process for working with a new customer?
Speaking with the client to get an understanding of their event and what they want their guests to experience when they walk in. I would inquire about budget, what their likes and dislikes are and finally send over a quote for them to review.
- What education and/or training do you have that relates to your work?
I have 22 years experience in the field of food service, catering and fine dining.12 Years Banquet Server which included the ins and outs of running a commercial kitchen at the Omni Bayfront Hotel, Corpus Christi, Texas including planning and the logistics of putting an event together. Opening a restaurant from the ground up in 1996 that offered me an opportunity to perfect my cooking skills. All of that I learned from previous years of being a head server and managing various restaurants.