FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I usually determine my pricing based off of the food involved and how many people are eating. Not every scenario is priced the same.
- What is your typical process for working with a new customer?
My typical process for working with a new customer is finding out what kind of food is needed for their occasion, how much food is needed, their budget and how many people are being serviced. More questions are usually asked during discovery.
- What education and/or training do you have that relates to your work?
High level customer service, Certified food and alcohol handler in Texas and 10 years of experience in the kitchen.