FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price based on event, and number of guests attending. I can work with a budget on any meal plan we offer
- What is your typical process for working with a new customer?
I like to have a conversation on exactly what the client wants, build a sample menu with pricing reflections and come to an agreement on the details.
- What education and/or training do you have that relates to your work?
MBA Serve Safe Proctor B.S in Culinary management Serve Safe Certified Manager