FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Starting at 10.00 per person and goes up. Every event has specific needs.
- What is your typical process for working with a new customer?
We listen to your needs. Next we make suggestions. We look to remove any obstacles that may impede your vision. And we remove your worries so you may focus on other aspects of the event.
- What education and/or training do you have that relates to your work?
My training began in a high volume restaurant. That later led to culinary school. Have been the training manager for multiple restaurant groups, done consulting, restaurant rehab and Country Club & fine dining.