FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing for food relates mostly to the entree and includes most proteins, a cooked vegetable and starch. Appetizers, salad and dessert pricing or the inclusion in the per person pricing can be discussed at the time of contact.
- What is your typical process for working with a new customer?
I respond in timely manner, discuss the event/meal request and work through plan and menu including pricing.
- What education and/or training do you have that relates to your work?
30 plus years of culinary, hospitality, and food and beverage experience in commercial and military settings. Graduate of The Culinary Institute of America in NY class of 1985.