FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is usually per head and a fixed price will be determined on a case by case basis.
- What is your typical process for working with a new customer?
Gather customers expectations, food menu items discussed, head count, display of food and how it is served, need a bartender, servers?
- What education and/or training do you have that relates to your work?
Culinary School and mentors