FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I usually charge $10 a plate, which is 14 mini pancakes with toppings. When hosting fundraisers I give 10% of my sales back.
- What is your typical process for working with a new customer?
Clear. Precise. Organized communication.
- What education and/or training do you have that relates to your work?
I have my Food Handlers Permit as well as Food Manager Certification.