FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices vary with catering. It would depend on if your going to pick up, amount of servers....etc
- What is your typical process for working with a new customer?
Asking plenty of questions. I feel like that will ensure we are clear on what's required for the job.
- What education and/or training do you have that relates to your work?
I am a certified kitchen manager, and I have 8 years of catering experience. I've either won, or placed in a few barbecue competitions.