FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a standard quote, because I've found that there are a wide variety of clients with varying needs, depending on the number of people they want to feed, how often they need the service, and of course what type of food they're interested in. I work very openly and honestly with each individual client to negotiate a price that's reasonable, affordable, and the best value for their dollar.
- What is your typical process for working with a new customer?
I work up sample menus and provide them, no charge, to potential clients. I'm always available to answer questions or make suggestions by phone, text, or email. There's never any charge for my time or high-pressure sales pitches during this process. I work extensively with new clients, to ensure that their first order and every subsequent order is exactly what they want.
- What education and/or training do you have that relates to your work?
I'm a graduate with distinction of L'Academie de Cuisine in Gaithersburg, Maryland. And I'm a ServSafe certified food safety professional, as recognized by the American National Standards Institute.