- What should the customer know about your pricing (e.g., discounts, fees)?
I typically ask what type of menu they want and if hey have a budget, then work backwards from there!
- What is your typical process for working with a new customer?
I like to ask a lot of questions because when it comes right down to it, most people either don’t know what they want or don’t know how to get it, or both and I always get a contract !
- What education and/or training do you have that relates to your work?
Culinary School, certificate in food prep, certificate sanitation, serv-safe certified, but I believe there is still always room to learn and grow!