- What should the customer know about your pricing (e.g., discounts, fees)?
My price per person is the real cost of the entire event. I make it easy to budget and there are no added fees or surprises when it comes to working with me.
- What is your typical process for working with a new customer?
My typical process when dealing with a new customer is to learn everything I can about dietary restrictions, health concerns and allergies that way me and and the customer are on the right page. I've been a Manager of restaurants for 8 years I know how to give great customer service.
- What education and/or training do you have that relates to your work?
I went to the Culinary and Wine Institute at Carolina learning how to cook , serve, and teach cooking skills. I'm Serv-Safe trained and have 13 years of cooking experience in the real world.