FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have standard pricing for half pan and full pan entrees and side dishes. Half pan feeds typically 5-12 Full pan feeds typically12-25
- What is your typical process for working with a new customer?
I like to meet with them before any planning to find out what they would like to have and the logistics of the event
- What education and/or training do you have that relates to your work?
Ive attended many culinary art programs and I have worked in various restaurants,parties and events.