FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Generally speaking, I will take the cost of food and add in $50/hour for "inactive" prep time. This includes shopping or any prep work I do offsite. Then I charge $100/hour for the time when I am at your event.
- What is your typical process for working with a new customer?
I offer a quote, I wait for a response. I adapt the menu and adjust my price quote if necessary. I will usually ask for a deposit that covers 50-75% of the food cost.
- What education and/or training do you have that relates to your work?
I have been working the industry for almost 20 years, I have a degree from the Columbus Culinary Institute (where I graduated with honors in 2010) and I continue to maintain my ServSafe certification, ensuring proper food safety techniques.