FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have set prices but I am flexible and welcome negotiations depending on specific situations.
- What is your typical process for working with a new customer?
If there exists mutual interest in the type of event and food, I like to personally speak with the customer so both of us can get comfortable with each other. I strongly believe that business is about chemistry.
- What education and/or training do you have that relates to your work?
I am a licensed food manager. I managed a restaurant, handled catering events and cooked professionally for 4 years before I went on my own