FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Offer many ways to match all budgets , most prices are service based from there its based on request and details that will determine how the prices is determined. ex of factors for pricing: Service / Amount of ppl / food style and amount / labor or setup requirements for request / transportation and location details and request.
- What is your typical process for working with a new customer?
depending service they choose but as a basic i ask for name , phone number , emails and details of request and goal or expectations of event or services as in set up or location it takes place as well as if its on site cooking or drop off. Then we meet to plan before the day of requested service to sign papers of contracts after all parties are satisfied with details before services and make deposit or whatever required to complete request and accept requests.
- What education and/or training do you have that relates to your work?
Went to trade school and college for culinary , as well have 15 years of working in the industry in all aspects from catering to line to management and more . Also put events together and worked for many high profiled people .