- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the number of guest and selection of food. Add on to base price includes fruit displays, live action stations and full wait style service.
- What is your typical process for working with a new customer?
The typical process is discussing the needs and expectations of the clients events. After planning a menu a food tasting will be the next step in the booking process. After a successful tasting we move into the final process of discussing final pricing and the signing of the contract.
- What education and/or training do you have that relates to your work?
In 2013 I graduated from a culinary arts school where I graduated top of my class. I have trained under executive chefs, helped open dining consents, worked in kitchen management positions and successfully started a growing catering company.