FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I’m as fare as I can be and bring plenty of food and variety. Only once have I catered and had zero leftovers. But I was booked to cater for 800 people. Turns out they had over 1,000 show up. Everyone was fed just no leftovers.
- What is your typical process for working with a new customer?
First, I need to know what the event is, who will be in attendance (adults, kids, both, etc), & what kind of food you are interested in such as meat, fish, veggies, etc. Then after hearing what you were thinking, I’ll make suggestions from my unique dishes and go back and forth with you til we get to a menu you approve. It’s also perfectly fine not having any ideas as I’ll happily make suggestions.
- What education and/or training do you have that relates to your work?
I am a food safety certified manager. I am RAMP certified. I’ve been cooking for 31 years.