FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are in direct relation with the menu (finger food or plated) and selections (chicken or lobster), but we work with our customers to meet as much as possible their expectations staying close to their budgets.
- What is your typical process for working with a new customer?
A first contact by phone to understand their requirements and expectations followed by a face to face meeting at the event place to define menu, headcount requirements and logistics.
- What education and/or training do you have that relates to your work?
Cooking and specialized cuisine trainings, local and international, Serve Safe Certification, project management and +20yr experience in sales and customer service.