The Chefpreneur Podcast · 2019-04-03 · 26 min
This podcast episode starts with a question to be answered by our host, Chef Andres Hinojosa. As related to our topic: Pricing. This question is from Maria, “Is there a good formula on how to structure your prices for your services for weekly clients or one time sporadic events and what factors to consider in making quotes?” Pricing for a specific service may come from different angles and methods but there is no real right answer for this, as this will depend on what best fits your business and processes. It may be per hour, flat rate, per meal, per day or per person which depends on the type of business you are in. But in my Personal Chef business, what works for me is by charging per person. It is simpler to explain to a client that the cost per head is this certain amount, compared to a per hour or a flat rate cost which may leave more doubts or questions to the client. The simpler the options are, the more convenient it is to the client, which can also reflect your level of service to them.
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