FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is no standard pricing system, it just depends on what type of food is ordered, the cost of the food purchase and the labor hours of preperation and delivery and set up and service if desired along with payment of staff. All of this must be taken into consideration.
- What is your typical process for working with a new customer?
I begin by finding out what type of food they a looking for, and the type of event. I will sometimes give a free taste test at their location depending on the event and the number of gusets expected.I then requrie a 50% deposite to hold the date that is non-refundable.
- What education and/or training do you have that relates to your work?
I have been trained by professional chef's in my family since the age of 9. I have also worked in many resturants with chefs from the age of 16