FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is for service plus the cost of food and is based on number of meals and complexity.
- What is your typical process for working with a new customer?
A detailed conversation about food; Cuisines, menu ideas, quality of ingredients, allergies. And a discussion about services, location and equipment.
- What education and/or training do you have that relates to your work?
*30 years experience *Le Cordon Bleu Culinary Degree *Servsafe Food Safety Training *AS in Education (Georgia State University Perimiter College)