- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are fair and based off of current food costs. All customers needs are different, so it will depend on what is agreed upon between client and caterer.
- What is your typical process for working with a new customer?
I prefer to sit and meet face to face so we can discuss their needs in person. Also, It will helps makes the client more comfortable as well.
- What education and/or training do you have that relates to your work?
I have my Culinary Arts Degree from Le Cordon Bleu, and 14 years of experience in the Food & Beverage Industry from line level associate to Management.