FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is generally set per person. The size and scope of the particular menu is the main driving force behind determining price. This can vary greatly depending on the type of event, cuisine, menu iterations, etc.. I am happy to assist and work with clients in this process. In addition to the price person there is sales tax. The only additional occasional fee is my "Convenience Fee" which is a flat figure used as compensation for fuel & travel time for clients that are further than 1 hour's drive time away.
- What is your typical process for working with a new customer?
I enjoy working with them to create a unique menu that both excites them and suits the occasion perfectly. I allow them to be as involved or not as they'd like to be within that process.
- How did you get started doing this type of work?
I ran professional kitchens for over 20 years before starting bon meez. I worked for many celebrity chefs and high-caliber establishments during that time.