FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Simple rule of thumb. 3 times the cost of product and it covers food labor and overhead
- What education and/or training do you have that relates to your work?
Always read and help my chef friends out catering and special events
- How did you get started doing this type of work?
I did some work for a friend with his food truck and then got the bug to do it for myself.