FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing set based on head count, number of courses and market value of desired dishes
- What is your typical process for working with a new customer?
Open a forem of communication, set the perameters of our business together, render services and keep communicaion for a standing relationship
- What education and/or training do you have that relates to your work?
food management and sanitary food service certifications, 15 years professional reataurant cooking experience