- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing reflects my accomplishments, level of cuisine and professionalism. Product items and quality.
- What is your typical process for working with a new customer?
Communication, per person pricing depending on how many guests. Menu ideas and choices.
- What education and/or training do you have that relates to your work?
Over 35 years in the hospitality industry