FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We generally present a 'cost per person' pricing to our clients as each client is seeking a different level of service from one event to another.
- What is your typical process for working with a new customer?
In working with a new client we collect pertinent information; date and time of event, place of event, budget and number of people attending event.
- What education and/or training do you have that relates to your work?
Culinary Institute of America, New York, 2004 Servsafe Certified