FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Not really but: 1) The number of people. 2) The menu chosen. 3) The distance from an Event can increase pricing but has often lowered pricing when the increase of customers offsets that.
- What education and/or training do you have that relates to your work?
Yes, I follow a program that teaches all aspects of catering, both standard and new ideas that have been proven successful by a very successful former caterer that has gone into the teaching industry.
- How did you get started doing this type of work?
I was offered a restaurant job out of college that was professional in their appearance & seeking quality management therefore I believed it was a good decision even though "flipping hamburgers" was believed to be a negative connotation. Wendy's - my 1st restaurant job certainly didn't think that way. It was highly professional in Everything they taught. They were 2nd to None in what they wanted for their customers & employees ! Only 256 stores then & now over 10,000 makes you believe they knew what they were doing. I've carried on that tradition in my own Restaurant & Catering Co. !