FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Fees are based on catering need, food quantity, and menu choices, there is a $50 discount for future orders only for repeat customers and referrals.
- What is your typical process for working with a new customer?
My typical process is the detail process, getting as much information about them and their likes and dislikes regarding to the event.
- What education and/or training do you have that relates to your work?
Have and obtain a Food safety manager license, have cooked and worked in a commercial kitchen for 2 years.