FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We choose a per head cost based on the food selections, and then we have a few separate costs like loading, prep, etc. It all usually works out to be very competitive.
- What education and/or training do you have that relates to your work?
Absolutely...constantly researching.
- How did you get started doing this type of work?
Years of dedicated service in the restaurant gave us an opportunity to do catering outside of it.