FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yea we have a standard pricing of per person but that isn't always the method depending on the situation especially pertaining to drop off catering.
- What is your typical process for working with a new customer?
In most cases there is a preliminary interview process that is usually done by phone or email on the type of event what the guest count is and scheduling a time and a place to meet in person to better discuss options.
- What education and/or training do you have that relates to your work?
I've been in the culinary industry for over a decade. I've graduated from both high school and college culinary arts programs. And the only line of work I have held since my first job at 16 has been in food.