- What should the customer know about your pricing (e.g., discounts, fees)?
Our prices are quoted on a per person basis. The cost of those depends on the type of food served, if a server is required and equipment needed. Alcohol is an added expense as are certain types of food, such as seafood, caviar or foie gras. Please ask for any clarifications you need after receiving your quote.
- What education and/or training do you have that relates to your work?
Graduate of the Notter School of Pastry in Orlando, Florida.
- What types of customers have you worked with?
Buffet service is the most common style that people are attracted to. Easy to set up and take down, we offer the services of our staff to serve your meal to the guests.