FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All pricing is base on ingredients used and how many course the client would like to have
- What is your typical process for working with a new customer?
Discuss the following 1. What they envision for their event 2. Information about menu and cuisine 3. Design a custom menu for review 4. Finalize menu 5. Serve
- What education and/or training do you have that relates to your work?
Member of the USPCA