FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing varies from location and the amount of guest along with the level of service.
- What is your typical process for working with a new customer?
Asking the customer for a detailed description or getting on a simple 2-3 minute call and making sure we don’t miss any single detail so we can make our customer have the best service possible.
- What education and/or training do you have that relates to your work?
Our chefs have had 35+ years of restaurant experience from working at Michelin star restaurants from working to huge corporations like Nobu and Mastros Steakhouse. We’ve worked from all cuisines and worked with the likes of Guy Fieri to bring new ideas and products to restaurants near you.