FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on the number of people, the types of dishes, and the amount of courses. I typically charge a flat rate after we have discussed the menu and the specifics of the event. If you have a budget that you would like me stay within I am happy to make recommendations of menu options that we can make work.
- What is your typical process for working with a new customer?
I prefer to have an initial phone call to discuss the details of the event, the location, the preparation, food likes and dislikes and menu style. After that I will work up a menu of options for you to select from. The customer is free to ask for specific dishes or alter any dishes that I have recommended. After we settle on the menu I will price out the event and send out a proposed invoice.