FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a standard system. Each event is custom priced. To allow for individual needs.
- What is your typical process for working with a new customer?
I ask questions based on the event, budget and number of people. Then I listen to what the customer wants. I create a menu to enhance their event. Then provide quality and professional service.
- What education and/or training do you have that relates to your work?
I bring 30+ years of restaurant experience to your event. I've cooked in just about every environment. From 3 star kitchens to outdoor festivals. To home house parties. Nothing too big or small.