FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on an estimate per person. This price drops the higher the quanity (e.g. food board for 20 vs 150).
- What is your typical process for working with a new customer?
I like to meet with potential clients to give them a tasting sample. This also helps fine-tune any cheese selections or severe allergies.
- What education and/or training do you have that relates to your work?
Food Handlers Certification. I've provided catering for weddings, beer/wine tastings and holiday events.