FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I set up my business to have a daily flat rate that is separate from the food costs. I do this because it is very important to me to be completely open and honest with my clients. They know exactly what I am making and exactly what I am spending money on for food. Some clients are looking for the basic's and some clients are looking for higher end or more specialty producuts. After meeting with my clients, I make menu proposal's based off that client's personal preferences with respect to their budget for groceries.
- What education and/or training do you have that relates to your work?
I still drop in and work at Volt a night here and there. Being in that environment helps to rekindle and hone my creative and technical skills.
- How did you get started doing this type of work?
I worked in restaurants for many years. However, when I found out that I was expecting our first child I decided that I needed a better way to balance the work that I love and getting time with our daughter. This has been the best move I could have possibly made. I love working with all of my clients with all kinds of different preferences while managing my schedule to better suit a family life outside of the restaurants.