FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My initial pricing starts with the cost per guest and what kind of menu (basic or high end). After the consultation, I would have to factor in the cost of groceries and equipment needed (warming trays, utensils, napkins, etc.). Other fees include delivery (0.50 per mile).
- What is your typical process for working with a new customer?
There will be a consultation so that we can discuss the menu for the event, expectations, concerns (allergies, dietary restrictions, etc.), pricing and all matters related to the event and my services.
- What education and/or training do you have that relates to your work?
I have an associate’s degree in culinary arts from The Escoffier School of Culinary Arts and over 20 years experience with cooking for groups of people.