FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Food & beverage cost plus labor cost and or equipment rental if needed
- What is your typical process for working with a new customer?
We Consult menu, style of service, Pricing: Food cost, Labor cost, Equipment rental We create all menus custom made to your specific need for your special event We Shop - schlepp - prep - cook - set up - serve - clean up
- What education and/or training do you have that relates to your work?
Culinary school: Academy of culinary Art Le cordon bleu Management degree : In Restaurant and Hotel management Food safety certification: New York sanitary code Culinary dietitian certification