FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I give discounts to large parties dependent on party size.
- What is your typical process for working with a new customer?
With any new customer I normally ask what their budget and menu idea is so that we can start off on the right track.
- What education and/or training do you have that relates to your work?
I’ve worked side by side with some great chefs who taught me a lot of what I know. My training came from working in the restaurant industry for over 10 years.