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Hello everyone!
I am a research student at the University of Wisconsin- Whitewater. I am currently involved in a school sponsored business incubator called Launchpad. I also am a graduate of the Milwaukee area technical college's culinary arts program. After culinary school I worked in the field for a while, but decided to go back to school full time to pursue a business degree in entrepreneurship.
I need help from Caterers, Event Organizers, Chefs, Restaurant Managers, and Owners. I made a 12 question survey through Google forms which can be accessed through my start-up's website: www.cuisinair.com, The site will redirect you to the survey and the topic is off-premise catering, I'm trying to find out your wants needs, problems, and procedures involved with setting up an outdoors catering event. I really hope some of you will participate, as getting answers from chefs and other professionals in my area has so far been hit or miss, and I really need some good data from professionals who know this topic quite well. Your answers are very important right now as they will help determine if my idea can be validated. As a chef and a student I thank you in advance for any help that you are willing to give me!
Sincerely
Chef AJG
I am a research student at the University of Wisconsin- Whitewater. I am currently involved in a school sponsored business incubator called Launchpad. I also am a graduate of the Milwaukee area technical college's culinary arts program. After culinary school I worked in the field for a while, but decided to go back to school full time to pursue a business degree in entrepreneurship.
I need help from Caterers, Event Organizers, Chefs, Restaurant Managers, and Owners. I made a 12 question survey through Google forms which can be accessed through my start-up's website: www.cuisinair.com, The site will redirect you to the survey and the topic is off-premise catering, I'm trying to find out your wants needs, problems, and procedures involved with setting up an outdoors catering event. I really hope some of you will participate, as getting answers from chefs and other professionals in my area has so far been hit or miss, and I really need some good data from professionals who know this topic quite well. Your answers are very important right now as they will help determine if my idea can be validated. As a chef and a student I thank you in advance for any help that you are willing to give me!
Sincerely
Chef AJG
