FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Price is based on food cost, labor which my standard is 50 per hour, travel usually 20, and packaging. Anywhere from 200 to 350 per meal depending on the amount of people and the amount of dishes.
- What is your typical process for working with a new customer?
Understanding their needs and how to create a menu and learning process that is specific to them.
- What education and/or training do you have that relates to your work?
I'm a graduate of the restaurant school at walnut hill college in Philadelphia. I've worked for the Westin hotels, taught cooking to adults and children on the east coast as well as California. And have worked at Wegmans as a manager in the kitchen.