FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We are very flexible and willing to adapt to your budget if at all possible.
- What is your typical process for working with a new customer?
After 1st contact and receiving event details, I will get back with you within 6 hours with a quote, if we agree on a price, I will need a 50% deposit 48 hours before event.
- What education and/or training do you have that relates to your work?
Doug is an Executive Chef, Certified Dietary Manager and Certified Food Protection Professional. Tony is an Executive Sous Chef