FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Your pricing will always depend on how many guests you have and what type of menu you want
- What is your typical process for working with a new customer?
It's very simple we just ask a few questions to see what type of event you're throwing what your budget is and if you have a menu in mind.
- What education and/or training do you have that relates to your work?
Associate's degree in culinary arts as well as everyone in my staff has a food handlers card