- What should the customer know about your pricing (e.g., discounts, fees)?
Based on menu and number of people and the type of occasion. If it's a drop off meal or family style setup.
- What is your typical process for working with a new customer?
Consultation first and sample menus
- What education and/or training do you have that relates to your work?
Culinary Degree, 15 years experience in Restaurants, Catering and Private Chef