FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on length of event, amount of people, size of servings
- What is your typical process for working with a new customer?
Open communication! Email is always quickest, but text and phone is possible also!
- What education and/or training do you have that relates to your work?
Background between two Senior employees exceeds 30 years. Background in management, culinary, front of house, back of house, event planning, and hotel management. Serv-Safe Certified