- What should the customer know about your pricing (e.g., discounts, fees)?
I base my prices on per person and from there can make adjustments to give final price based on the menu provided by client.
- What is your typical process for working with a new customer?
My first goal is learning 3 things right away: What the occasion is, what type of cuisine is in mind, and how many guests are expected. After that information is provided, I can do my best to stay within budget and offer suggestions to assist the most I can.
- What education and/or training do you have that relates to your work?
I have over 20 years of experience in the restaurant industry. I learned many aspects of the business including managing banquet halls and catering and I have learned what it takes to make an event successful, from small corporate lunches to Indian weddings with over 1000 guests.