FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is not complicated. I take the price of the food into consideration (of course), the gas and time shopping for the food. The electricity and water used to prepare the food, and my time. Still, since I have a small (on call) staff, I have little overhead and can be competitive.
- How did you get started doing this type of work?
It seemed to be a challenge. I started cooking at church for our mid week dinners. People started requesting certain dishes, and it went from there.
- What types of customers have you worked with?
Around Thanksgiving is my busiest time. Everyone seems to love the dressing, giblet gravy, sweet potato casserole, cranberry salad. My barbeque is very good with the potato salad, coleslaw.