FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It's not really complicated: food, labor, rentals, entertainment and tax. We, of course, give better prices during "non-peak" times. (weekdays or nights, first quarter after holiday season, etc.)
- What is your typical process for working with a new customer?
Get the customers need, put it in writing, have chef bless the date and cost, send it to the client for approval (signature), that inks it on the calendar.
- What education and/or training do you have that relates to your work?
Yes we go to catering seminars and one year I was asked to feed 1000 of my peers! We passed with flying colors.