FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing will vary based on the type of service needed. However, I have a few standard forms of pricing: 1) price/guest/food item 2) Flat rate for food + feed for any staff needed OR 3) package deals based on themes (ie cocktail/mocktail parties, pre/post game meals for sports teams, house warming hors d' ouvres, etc)
- What is your typical process for working with a new customer?
First, is the initial contact via email or phone to set up a face-to-face meeting. Second, is the face-to-face meeting where we get to know each another and get an over all understanding of what is needed. From there we talk about the details through email, phone, and face-to-face meetings, before a final face-to-face to sign a contract.
- What education and/or training do you have that relates to your work?
I'm a graduate of a 2 year culinary program with a degree and Culinary Technology. I am also a member of the American Culinary Federation. I have 5 years experience in catering and dining service.