- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is unique to the service. The service fee is due up front in full before any work is done on the event. The groceries are always extra and are to be paid immediately once the service is ended. Customarily, Venmo is used to collect payment; however, a physical check may be used in special circumstances. Morsel operates out of downtown Milwaukee and any destinations over 30 miles will incur a travel fee of $40 and every 25 miles after that each way.
- What is your typical process for working with a new customer?
The consultation is done through email, text, and over the phone. The customer expresses what he or she wants often in a new client form while Chef Megan formulates a plan, price, and menu. The process for the hybrid meal planning start to finish is around 7 days. Seated dinner and cooking classes (more so with packaged classes) takes around 2 weeks and up to 2 months to bring to fruition. Customers should be aware of these time constraints and plan to work within them.
- What education and/or training do you have that relates to your work?
I have a Culinary Arts degree from MATC. I have a B.A. in Business Administration. I have 16 years of food service experience working in restaurants, stadiums, museums, universities, and more. I have many accolades, awards, and certifications that I have received over the years. I have volunteered my time to assist other local areas chefs to better myself and my skill set. An article in the Milwaukee Journal Sentinel highlights Morsel in detail if one cares to learn more.