FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is an extra fee for venues without a full kitchen. And this information must be shared during consultation in order to adjust cost for the services rendered.
- What is your typical process for working with a new customer?
Initial consultation goes over event type cuisine desired budget as well as food dietary restrictions. Going forward menu development takes about 2 to 3 days.
- How did you get started doing this type of work?
My interest in hospitality began around 2013 with me doing corporate dining and event planning.