FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I try to be both competitive and fair.
- What is your typical process for working with a new customer?
I like to narrow down the specifics, like buffet or plated, what kind of plateware and whatnot, and then to specific recipes to figure out costs.
- What education and/or training do you have that relates to your work?
ICASI graduate — Chesterland, Ohio Cooked professionally Passion for learning