FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
it becomes pricey when seafood or steaks are involved because it can become expensive therefore I have to take the pp into account when providing a quote the prices vary depending on the season, also providing multiple, entrees can become expensive but I try to stay within the budget. I often work with a butcher to get the best. My system is not really complicated it depends in the menu, that is what determines tbe pp fee. When decorating or designing the size of the venue to be decorated and what is needed eg: chairs, table linens, chair covers etc, is what determines the cost.
- What is your typical process for working with a new customer?
To meet them in person if possible and to discover what it is that they actually want and to make suggestions, but mostly to make them feel confident when we've been chosen to provide for them.
- What education and/or training do you have that relates to your work?
Being able to bounce ideas off of Jesse Gantt author of the ultimate gullah cookbook has been an amazing experience.