FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Fairly simple! Our prices are based on cost of the meat per pound, labor, earnings before taxes and profit margins after taxes.
- What education and/or training do you have that relates to your work?
Food Manager Certification and annual recertification from Bexar County Metropolitan Health department
- How did you get started doing this type of work?
Entrepreneurial spirit and passion for cooking!