- What should the customer know about your pricing (e.g., discounts, fees)?
Prices differ on food, serving style, staff, rentals, beverages and length of the event. We donadd a standard industry service fee of 18% but we also have discount opportunities.
- What is your typical process for working with a new customer?
Once we have contact with the client, we do an inquiry about all the detail their request consist of; food, rentals, staff style of service and length of event. Once I’ve gotten all the information needed I’ll write them a proposal/quote. I encourage the client to take a look at it and if they have any questions or concerns to not hesitate on contacting me to further assist them. Obviously I want their business, so based on their feed back I’ll revise the proposal /quote and resend.
- What education and/or training do you have that relates to your work?
I am a culinary graduate. I’ve been a chef for 20 years. I was an Executive Chef for some of top premier catering firm and companies in the Tri Star Area.