FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on number of guests and meal served.
- What is your typical process for working with a new customer?
Date, type of cuisine desired
- What education and/or training do you have that relates to your work?
Culinary Degree and ServSafe Certifictaion. Licsensed and Insured.