FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing, as I am the company, varies depending on the job; labor costs are usually steady, around $50 an hour, but materials costs fluctuate wildly depending on a wide range of factors. The expected cost of any menu or service will be made available if and when possible.
- What is your typical process for working with a new customer?
When I establish a relationship with a new customer, I like to get to know them a little first. Food and eating can be very personal and it’s best to know your audience, as every audience is different.
- What education and/or training do you have that relates to your work?
I have a bachelors degree in Economics from Hofstra University, but I’ve been working in restaurants for 15 years and kitchens for over 10. I have a San Diego County Food Handlers card which means I adhere to all standards of sanitation and food hygiene any restaurant is held to. I have worked at such restaurants as Union Kitchen & Tap Encinitas, MARKET Restaurant + Bar, and Cucina Urbana. I also cook three meals a day for my two children and husband 🙂.