FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All pricing is based on what type of food you are interested in ordering, how many people we are feeding, Will it be served buffet? Family style? Need Servers? How long is the service? Are we just dropping food off?
- What is your typical process for working with a new customer?
Email info and then a phone call (And contract) to confirm.
- What education and/or training do you have that relates to your work?
10 years on the job training managing and running professional kitchens.