FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every catering is unique so the pricing reflects what the the client chooses for a menu.
- What is your typical process for working with a new customer?
Meet with them and discuss the needs for their event including dietary restrictions, food preferences, etc.
- What education and/or training do you have that relates to your work?
I've been in the culinary industry since 1984 and am a licensed culinary instructor (CTE State of Colorado).