FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is market correct and fair, and covers labor, material, service fees, rentals, extra help, etc.
- What is your typical process for working with a new customer?
We meet, discuss options, and I will then quickly put together a menu with various offerings from which to choose. I require 20% down to help cover materials.
- What education and/or training do you have that relates to your work?
I attended the prestigious Kendall College in Chicago, and have worked in restaurants from fast food to fine dining. I catered for the Chicago bulls many times during their preseason practices (they love BBQ and wings).