The 3 Stages of Selling your Personal Chef Services - Chefpreneur - The Chefpreneur Podcast

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Episode notes

Thanks for tuning in! This weeks podcast episode starts off with a question from Natasha of the Chepreneur Movement Facebook Group. Her question was: “I was asked to cater a retreat’s breakfast, lunch, and dinner. What is the best way to charge it?” The idea of pricing has been a question that is common not only with personal chefs, but to all business owners. Three-pointers that I can give to you is that first: Pass the grocery cost to the clients because it is really hard to quote a price as the market cost fluxuates. Second: it is okay to charge a daily rate based on how many people you are going to serve. Charge a flat rate for your services plus the groceries. And lastly third: the service cost you tell your client should include the cost for additional help, such as your assistant or another chef and waiter. You do not want to give your client an option to choose a cost with or without help. It would also be a good upsell when you tell your client that “yes, it’s me and my assistant” or “it's me and my chef” because it gives the client assurance that you will get the job done.

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