FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
300.00 dollars is the usual minimum (cakes and platter drop offs being the exseption).
- What is your typical process for working with a new customer?
1st) Make contact. 2nd) Chat together to understand the clients dreams and visions. 3rd) Make proposal. 4th) Provide an over the top exsperience for all the guests involved. 5th) Continue a long lasting relationship with our new and valued Friends.
- What education and/or training do you have that relates to your work?
23 years in the industry, 15 years in Food and Beverager Management. I studied at 5 diferent Collages revolving around this industry and I have worked an avaerage of over 100 hours per week the last 20 years I've been doing this. In addition to cooking all over the country I've also cooked internationally ....My Team is built of a variety of true Hospitality proffesionals, covering all walks of life and exsperience, that I have spent countless hours continuously training to be the best that we can be.