FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My standard pricing systems are the per plate pricing and food cost % pricing. Based on the complexity of the requested menu.
- What is your typical process for working with a new customer?
I welcome new customers with open arms and I walk with them through the entire process.
- What education and/or training do you have that relates to your work?
I have an Associates Degree in Advanced Culinary Arts and I'm presently pursuing my Bachelors of Art in Hospitality Management.