FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have standard pricing, I have menus with pricing based on 75 guests or more. I always inform my clients of their entire costs prior to booking their event.
- What is your typical process for working with a new customer?
I like to have initial exchange in person, phone or email, which ever works best for my customer. I like to get a complete picture of what the client is expecting for food and service, I then put together a proposal that includes; all services being provided, menu, times of service and all charges client can expect.
- What education and/or training do you have that relates to your work?
I have worked for 31 years in the food and beverage industry. to include training under some excellent European and American chefs.I have been trained in food safety and sanitation as well as allergy awareness. In addition, I am certified in alcohol service management.