FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on selected food options, number of guests, drop off or full service, eatery/utensils, labor, delivery, travel.
- What is your typical process for working with a new customer?
I start off with questions. My first questions to a new customer will be; Do you already know what you would like on the menu? Approximately how many guests? Then we'll finalize a menu, I'll call around to different stores, trying to get the best possible price on produce, then I'll call the customer back with a total including everything.
- What education and/or training do you have that relates to your work?
My mom had me in the kitchen starting at 5 yo. I didn't like it then, but now I'm 52 yo & she has passed away & now I love cooking because It makes me feel like she's right there watching me make her amazing dishes.