FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies with the market. Pricing is not only for the food, but also the service provided. Prices can be negotiated
- What is your typical process for working with a new customer?
Speak about the vision for the event. Determine date of service. Determine guest count, provide menu options with various price points, sign agreed upon banquet event order form with 50% deposit upfront to lock in the date/service
- What education and/or training do you have that relates to your work?
Line cook/prep cook since 2000, Graduate of The Art Institute of Charlotte. Have Been a Chef since.