FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It's not complicated. I charge a flat rate calculated per job..(for ingredients, labor, product and delivery/or/mileage all included.) A deposit of request for service and project start-up is customary, I ask for the cost of the product up front, also the mileage and fuel is calculated into the first payment/deposit. Upon project completion I will inform the client by email or phone and at that time full payment is due or expected. Then whichever method was discussed: set-up, pick-up, or delivery are required..
- What is your typical process for working with a new customer?
Email. Invitation to join my Food-Mail notification/website browsing. Discussion of the clients agenda and detailed requirements. Contracts. Payment arrangements. Sampling. Follow-Up. Finalizing and delivery day.
- What education and/or training do you have that relates to your work?
Yes consistent researching...and LOTSA test kitchen time..+ putting myself in uncomfortable new situations. Allowing every man to be a new teacher and not a friend. Editing and Photography club contests for critiquing. Hosting donation or fundraiser private dinner. Child-care and other volunteer work. Lotsa Multi-tasking. An interest in Health and wellness. & Motherhood.