FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing based on guest count, location and menu selection
- What is your typical process for working with a new customer?
Client provides the following information to get menu and pricing : - Date -Time -Guest Count -Location -Venue or if need help finding a venue -Budget -Type of food desired -Allergies or restrictions
- What education and/or training do you have that relates to your work?
Graduate from The Culinary Institute of America with over 10 years of experience in the hospitality industry.