FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is relevant. On occasion, we may be a higher price than others. The value we will provide will always outshine our competitors. We never skimp on quality!
- What is your typical process for working with a new customer?
Initially I love to speak with potential clients on the phone. That way I can get a good feel of their needs for the upcoming event. After putting together some menu/ service options, I like to schedule a face to face meeting. We can get to know one another better and solidify their needs. I will them provide complementary proposal to accept. If necessary, I am available for free tastings for clients who have chosen to use our services!
- What education and/or training do you have that relates to your work?
Must complete Servsafe food safety and sanitation course every 5 years. I am a Certified Servsafe trainer.