FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base it off of labor & the cost of the protein that the meal is based on.
- What is your typical process for working with a new customer?
To have an organized version of communication that gives them options & flexibility to have the best experience for them & their friends & or family.
- What education and/or training do you have that relates to your work?
Culinary Arts at St Johnsbury Academy & Johnson and Whales. Working for talented Chefs & constantly evolving over the last 25 plus years.