FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on flavor ingredients for the season..
- What is your typical process for working with a new customer?
Text first please.
- What education and/or training do you have that relates to your work?
Between the two of us we have 30 yrs. of skill set. As well as ServSafe Certified. And Culinary Associates from Virginia College.