FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on the customers needs..
- What is your typical process for working with a new customer?
We prefer talking via phone. It's unrealistic to give an accurate quote without really knowing what the potential customer is looking for.
- What education and/or training do you have that relates to your work?
30 years in the food industry as well as advance travels which have helped broaden the experience in the kitchen.