FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
If it's not buffet style, and there is rental equipment needed like linens, utensils. China and such those things are quoted seperately then the food after further discussion. I am willing to work with client on getting them the BEST PRICE for the BEST QUALITY.
- What is your typical process for working with a new customer?
I like to first find out what types of food they are specifically looking to get at their events and cater to their needs and vision.
- What education and/or training do you have that relates to your work?
Ive been working in the restaurant industry for 20 plus years. Cooking and planning big events and private parties.