FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price my services on hours spent planning a menu, shopping, cooking and delivery/ set up, plus the grocery bill. If you're wanting organic vegetables, free range meats, etc. the price may be higher. Meat free menus might be less money, take less time, etc so therefore less money and less time. It's all about what the client wants.
- What is your typical process for working with a new customer?
I like to have a phone conversation to get what they're wanting, discuss menus or allergies and then I'll usually touch base before to confirm a time/ place and on the day of service I receive payment.
- What education and/or training do you have that relates to your work?
I've been cooking in restaurants since 1991. I have over 15 years of cooking experience full time in many restaurants from Texas to New York.