FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work within any budget and will work with the client to stay in budget, whether it is a suggestion about food, guests or décor. We will work together.
- What is your typical process for working with a new customer?
Schedule a phone conference to discuss details of event. Schedule a tasting to fine tune the clients palate and discuss the contract. I maintain contact with my client until the big day to assure details of the event have not changed.
- What education and/or training do you have that relates to your work?
I am always studying material on food safety, multi-cultural cuisine and customer service.