FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are quoted per guest and will contain no surprises. I have a full time server/partner who is included in the quote and there are no travel fees or surcharges. Sliding scale service charges of 15-20% (commonly called gratuities) will be assessed.
- What is your typical process for working with a new customer?
******************************************. Discuss client preferences and special needs. Draft a Catering Services Agreement (CSA) to ensure mutual committment. Conduct a site visit if needed.
- What education and/or training do you have that relates to your work?
While I did complete culinary training in Napa, Ca, I consider most of skills to have been developed in my own kitchen over the years, beginning in my teens. In my business career I honed skills in marketing, client relations, communications and professionalism which translate well to a credible, reliable catering business.