FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Based on food cost, labor , and travel
- What is your typical process for working with a new customer?
I like to see just how much a client has already planned first because a lot of times Clients don’t know what they want for they’re event but sometimes they have it all planned out so it’s always good to check where they stand . After a brief conversation with the client I will send my invoice for a deposit which will include the menu consultation(if they don’t already have one,groceries, a tasting (if booked in advance),my personal cell,and it secures they’re date . Shortly after you will receive your menu and will be asked a couple of questions based on your event.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu Certified Food Handling License Serv Safe Restaurant Management