FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Majority of my pricing is based on per plate (guest count). Appetizers or Hor D'ouerves are on a tiered pricing system.
- What is your typical process for working with a new customer?
I like to ask new customers what their expectations are when it comes the type of service they are looking for, what kind of budget do they have, and/or what types of dishes they would like on their menu.
- What education and/or training do you have that relates to your work?
I have a culinary arts diploma and I have been working in food service for 10years