Ack! What Should I Charge? Part 2: LET’S THROW A PARTY! Now, How to Price It?

Arriving at a fair price for a party (for the client AND you) can be a little bit of a crazy exercise. Standard catering formulas typically do not work for the boutique in-home catering that personal chefs provide.  I go through a rather convoluted exercise in arriving at my price and then, after all that, I present the pricing to the client in a very specific way that protects me from the dreaded ‘attrition’ which affects most events - the guest count dropping days before the event. My pricing is menu-driven Fussier menus = more time involved = more $$

ACK! What Should I Charge?? Part 1 – Regular Services

I believe I could write a book on this particular topic. It’s THE most asked question I see from new chefs. What should I charge? How much is a 4 x 2 service? How much do I charge for a dinner party? Well, guess what -  I DON’T have an answer to any of those questions! But I do have some ways for YOU to sort that out. Pricing is personal and based on a multitude of factors The first thing to know is the fees you set today are NOT etched in stone. You can adjust fees if

Going it alone?

Throughout my life as a personal chef (16 years and counting), I’ve met more than a dozen chefs who have gone down the personal chef path association, no personal chef friends, teeny bit of support (but sometimes with a dollop of disdain) from their culinary school, and no idea how to price services or even what to offer.  Many of these people have ultimately created a successful personal chef business but spent a LOT of time spinning wheels and missing opportunities along the way.  Rookie errors are frustrating to say the least The rookie errors stacked up (underpricing, over-thinking,

How to find your first (and maybe second, third…) client

  I took an informal survey of my successful personal chef colleagues asking them how they found their very first client. The answers were more diverse than I anticipated so I thought I’d share here to give you some ideas and some encouragement. Word of Mouth By far the most common source was Word of Mouth (WoM) or some variation of that such as a referral. Here’s a quote to make you smile and hopefully get you to start talking about your new business: “I can’t remember if it was Word of Mouth or me telling everyone that was in

Tailored Taste…Celebrating 15 YEARS as a Personal Chef!

WELL now! July marked the end of my 15th year in business! (Though I've been celebrating all year.) That whole “time flies” when you are running a business is very true! For those who have known me in other careers, you’d be shocked to hear that this is the longest I’ve ever ‘held’ any one job! (Or maybe you wouldn't be!) Since leaving school, I have spent: 3 years teaching elementary school children 5 years typing and doing graphics 7 years with a British firm, ultimately as VP of Administration Many years of freelance event planning, Several years working for a

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