FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Food cost, plus labor. pretty cut and dry.
- What is your typical process for working with a new customer?
Finding out exactly what it is they like, dislike. I'll ask a couple of questions in person or via technology, then put together meal plan and allow the customer to approve or ask for adjustments.
- What education and/or training do you have that relates to your work?
In this industry you have to stay on top of new methods. I try to push myself to use ingredients in a different way I've never used them before. I went to the International Culinary Schools of the Art Institute of Dallas and maintained a 4.0 GPA