FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge per person for banquets and per week for meal prep. The more meals you buy or the more people that attend your event the lower your cost. I also credit a 15% referral fee for catering and meal prep
- What is your typical process for working with a new customer?
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- What education and/or training do you have that relates to your work?
I have been working in the food service industry for 20 yrs, I have held every job in the Front of the House and changed to the Back of the House because I enjoyed the creative aspect of the restaurant. I attended culinary arts program and graduated with honors receiving my ServeSafe certification