FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depending on the potential clients wants and needs is how I base my pricing. off-site catering has a potential to be very expensive I try to keep my food cost at about 35% then of course there are Services charges after that. BOTTOM LINE, average price per guest ranges between 18 and $25.
- What is your typical process for working with a new customer?
My first priority is to make my potential client feel comfortable. Then to discuss their wants and needs and proceed from there.
- What education and/or training do you have that relates to your work?
I have a culinary degree from Johnson and Wales and I also went through an apprenticeship program with the Hilton Hotels in Pasadena California.