FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
my pricing can be flexible depending on the type of food they would like to be served and the amount of people attending.
- What is your typical process for working with a new customer?
staying in non stop contact, always asking questions relating to what it is exactly they would like. trying to work with in their budget. coming up with a menu plan that will fit the occasion without being underdone. and most importantly having a day of food tasting.
- What education and/or training do you have that relates to your work?
I've had nearly 10 years of restaurant service, a couple of years of restaurant managing and all my life of cooking delicious food. also am servsafe qualified.