FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on time to shop, prep, and what it takes to execute the desired food. It takes into consideration the amount of people I need to orchestrate a flow necessary for operating efficiently and the number of courses desired.
- What questions should customers think through before talking to professionals about their project?
I take what I do very seriously and always try to put out my best quality.