FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on per guest plus the cost of groceries. No hidden fees
- What is your typical process for working with a new customer?
Brainstorm with the guest and see what ideas they have far as in menu preferences
- What education and/or training do you have that relates to your work?
Well with EVERY job I’ve had in the past each one always had trainings far as Knife skills, Proper food storage, Cooking techniques etc etc. Also I am Serve Safe Certified & I do have a Food Handlers License also.