Vermont Foodie Stand

Serves Laconia, NH

35244

Hired 31 times

1 employee

13 years in business

Not yet available

5.0

This pro accepts payments via Cash, Check, Credit card, PayPal, Square cash app, and Venmo.

Next Service

Hours

Sun 12:00 am - 11:59 pm

Mon 12:00 am - 11:59 pm

Tues Closed

Wed Closed

Thurs Closed

Fri Closed

Sat Closed

Credentials

Background Check

Matthew Barrett
Completed on 8/24/2020

Introduction

Our Mission Statement is our desire towards serving great food. We carefully source from farmers with a passion for quality food. We believe that everyone should be able to eat a healthy, affordable meal. We will eat like our Grandparents did, with a little flair to spice things up from time to time!

Q&A

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.

How did you get started doing this type of work?

I've known that this is what I've wanted to do since I was eight years old.

What types of customers have you worked with?

All types. Beef & potato crowd, foodies, vegans & anyone that wants to challenge my creativity.

Describe a recent project you are fond of. How long did it take?

My business development. It took me a few years to build my first food wagon. A few years later I built my second food wagon. I'm also restoring a food truck currently.

What advice would you give a customer looking to hire a provider in your area of work?

Look them up on social media. Do they demonstrate attention to detail.

What questions should customers think through before talking to professionals about their project?

professional training? Can they handle the compacity of what you need done.