FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
To the customers , I’ll try to keep most menu below price to accommodate their budgets , but it also depends on special request concerning on the market price on certain Items but I’ll try to make the next of it by comparing prices ..
- What is your typical process for working with a new customer?
When I first meet s new chicken stormer I’ll definitely try to make a tasting of three entree of choice and let them decide and always try to give an incentive such a free items such s fruit display and them comfortable with me .
- What education and/or training do you have that relates to your work?
I only finish my second year in college, but I got most of my talent from several different chefs fro Austria , New York and New Orleans and couple other more . I work for A Mexican restaurant and moved on to the Hershey Hotel, Wyndham, Marriott,, Omni and Holiday Inn. Didn’t 38 years in the Hotel Business and did it as a Sous Chef , Banquet chef , Executive Sous Chef and Executive Chef ..