FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We base our Menus off the Clients budget and requests.
- What is your typical process for working with a new customer?
I like to meet the client and get a good idea what concept or theme they are wanting to have for their event. We create our menus based off this information. Its always good to meet one on one to see who is going to be making their event special! I personally encourage our clients to think of the possibilities when it comes to being apart in the food selections.
- What education and/or training do you have that relates to your work?
I have been working in the Food Service Industry for 15+ years. Im a Sous chef at one of the southwest most reputable institutions, where we serve over 3500 meals a day. I have my Servsafe certifications, we are Insured and guarantee our work.