FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I like to work with each customer individually. Everybody has a different goal. Everybody has a different budget. I do, however, always charge a non-refundable deposit to Confirm my availability for the job. The deposit is based on the final amount of the job. I do not typically take orders that are over 40 to 50 people. And the minimum amount for any order I take is $1500. Because I do charge for travel fees, depending on the distance and providing services like dessert which usually needs to be outsourced or drinks, depending on the needs of the client, I will discount sometimes. Please just be open and honest and I’m usually able to work something out with anyone I work with.
- What is your typical process for working with a new customer?
I ask the customer as many questions as possible to help me understand their vision. We talk menu, I look at the cost of products, I look at the time it will take, I give them a number and we discuss based on their budget and my estimate. If we got it the first time great, if they’re not comfortable, we look and see if there are compromises that can be made, and if we can work together I take the job, if not, I try to assist them in finding someone who can execute the work or we just move on.
- What education and/or training do you have that relates to your work?
I have a degree in management and so I’m more on the business side with my education but I’ve been cooking for over 10 years.