FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am very flexible in my pricing. If I can make a deal, and not lose money, I will accept. I have low overhead, so I am able to price a bit lower than most.
- What is your typical process for working with a new customer?
I like to get a feel for exactly what type of menu they are looking for. Then I research the venue and availability of kitchen(oven, stove, refrigerator, etc.) Once we agree to a menu, and the approximate number of people, I will come back with a final quote. I like to let the customer tailor the menu plan. If tasting of the food is necessary for a final decision, I will prepare a few dishes to try for a nominal fee.
- What education and/or training do you have that relates to your work?
My education is not in the area of catering or food. However, it is my passion. I have a Masters from the University of Michigan in Business Administration and a Bachelors in Criminal Justice. I have always dreamt of having my own business in the area of catering and I am constantly honing my craft. I will try new recipes until perfected and of course I have my favorites. I have not made a meal yet that people weren't genuinely satisfied and happy with.