- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies from event to event and time until event. If it is short notice then the menu will be what my current menu is, if the event is out a ways we can discuss custom options. My food truck needs a 50 amp plug, so if one is not available there will be a $200 generator charge.
- What is your typical process for working with a new customer?
I always recommend calling me so we can discuss your event. This way I know exactly what you envision, and then I can make sure I am quoting the most accurate fee for your event.
- What education and/or training do you have that relates to your work?
I am a graduate of Johnson & Wales culinary institute in Denver, CO. After graduation I worked for a 2 Michelin star restaurant in Manhattan, NY. After the pandemic I decided to start my food truck so I could have more freedom when it comes to menu modifications, and put visions into reality very quickly.