FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Its not complicated at all. We have published menus with pricing on our website but most of what we do are packages. We sometimes give a discount just to secure the business. We may lose some profit on the front end but that client may be appreciative and reccomend us and even use us again.
- What education and/or training do you have that relates to your work?
I always research latest trends and go to food related conferences constantly.I aso have a Culinary degree and a B.S in food services. I try to stay current along with most of my staff
- How did you get started doing this type of work?
I have been in professional kitchens for 27 years and I only decided to become certified as a Chef 13 years ago and started catering professionally 11 years ago. Once I saw how fast paced and how peole got things done, I was hooked and I started in the dishroom