- What should the customer know about your pricing (e.g., discounts, fees)?
Catering and private chef events are priced per person
- What is your typical process for working with a new customer?
I want to get to know what your needs are and more what your looking for on the day of the event. Typical questions I may ask: 1) What day is the event? 2) What time is the event? 3) Meal Service type requested? (i.e. buffet, plated, self services, action stations etc) 4) What addtional services will you need? Beverage (alcoholic/non alcoholic), rentals (tables, chairs, linen etc) 5) Do you have a timeline or agenda for this event? Other things that may need to happen is a site walk and then a deeper dive into the event.
- What education and/or training do you have that relates to your work?
22 years experience in restaurants, catering, hotels and the overall hospitality industry. In addition I have 3 degrees: 1)Associates in Culinary Arts 2)Bachelor of Science in Culinary Nutrition with concentration in biological sciences and leadership 3) MBA in global Business Certifications: 1) Servesafe Certified 2) Food Handler Certified 3) Mast Certified