FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We charge a flat fix rate. Unless it is a custom menu that the client wants and their is a charge for transportation that is extra.
- What education and/or training do you have that relates to your work?
Yes I keep current with the newest cooking technique and stlyes. And re certify my Servsafe certification when the time comes.
- What questions should customers think through before talking to professionals about their project?
The hard work and dedication we have and do to keep the clients satisfied