FAQs
- How did you get started doing this type of work?
Working and Staging in enough restaurants to know that the style or culinary atmosphere I prefer is slower and more personable and hospitality driven.
- What advice would you give a customer looking to hire a provider in your area of work?
Be reasonable and ask many questions!
- What questions should customers think through before talking to professionals about their project?
How demanding and hard it really is to prepare and serve them food in an orderly time to there specifications.