FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most of my menus range in the $28 pp to $35 pp price point. Staffing is additional.
- What is your typical process for working with a new customer?
I like to hear what my clients want serve and how they envision their event to unfold.
- What education and/or training do you have that relates to your work?
Catering is something that must be learned hands on and Ive been learning for more than 35 years. While I do have my Bachelors from FIU, running a food business is very much a learn as you go experience.