- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based off of industry standard. but I'm willing to work with any budget to make your vision become reality. My pricing includes food, food preparation, travel, menu consultation/ development, tastings if necessary, disposables (such as: plates, cups, ice, napkins and cutlery) for parties of 10, and under it also includes glassware setting (which includes stemless water goblet, wine glasses, and champagne flutes if needed.) place settings (includes salad or starter plate/ bowl, main entree plate, and dessert if necessary), and silverware setting (includes: knife, a salad fork or soup spoon, entree fork, and needed dessert utensils. For parties of 10 or more would be a additional charge that is based on guest count.
- What is your typical process for working with a new customer?
I start with a discussion about your needs and wants for your event. After the discussion I fine tune details towards your specific requests, set up a tasting if needed or wanted. I then create a checklist for your event to ensure no detail is over looked.
- What education and/or training do you have that relates to your work?
I've had the luck of being taught by amazing mentors throughout my working career. Most my training was through firsthand work experience. T.I.P.s certified, ServSafe, Bartending/Mixology certified, vegan, gluten free, vegetarian trained.