FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on number of people and type of food
- What is your typical process for working with a new customer?
Inquiry, phone consultation, menu confirmation, invoice, text reconfirmation one week prior to event and then EVENT DAY!!!!!!!!!
- What education and/or training do you have that relates to your work?
Servsafe certified and ACF culinary apprenticeship