FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As a veteran in the hospitality industry, we are competent enough to price all accounts based off of required labor and specifically calculated food cost. No unnecessary inflation passed to the client.
- What is your typical process for working with a new customer?
We always want to have a preliminary introductory call. This gives us the opportunity to get to know the client and learn their needs without hindrance. From there we mutually agree upon menu and terms.
- What education and/or training do you have that relates to your work?
Outside of a natural passion for culinary arts, I have attended Le Cordon Bleu and Escoffier Culinary Arts.