- What should the customer know about your pricing (e.g., discounts, fees)?
Catering: (50% Deposit with remainder paid in full 2 weeks prior to event date) Set rate per person depending on food selection Labor and delivery are included in these prices Set up/Decorating or full service are additional charges Personal Chef: Negotiable for a certain amount of meals Dependent on if any dietary restrictions and food allergies may require special care Menu development Grocery lists and shopping Delivery/In home cooking/Plated meals Inventory/Cleaning Cooking Classes: Set rate per Person dependent on cuisines and difficulty
- What is your typical process for working with a new customer?
First finding out what occasion the event is for then asking what type of food cuisines they are interested in. Also, If there are any food allergies or any dietary restrictions needed for their clients. Then find out there budget and if I'm able to cater the event based the cuisines desired.
- What education and/or training do you have that relates to your work?
The Culinary Institute at Bradford schools Servsafe license in food safety and sanitation.