FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We generate our prices by several facts. Generally our "first" and "often" clients gets better rates. We aim to be competitive and put a lot of effort in to quality in our food.
- What is your typical process for working with a new customer?
Getting to know each customers preferences is our major job. As every client is welcome to let us know what they love and least like from their caterers. Paying attention to special requests like allergies and serving style is very important for us.
- What education and/or training do you have that relates to your work?
As a restaurant manager/operator, I have been in the field for over of 15 years. I was introduced to the restaurant business by family. Started as a flyer boy continued as a busboy, waiter, restaurant manager and here I am now for the last 6 years operation my own restaurant.