The Chefpreneur Podcast · 2019-03-08 · 23 min
Chef Andres began his podcast this week with his Q&A segment. The question came from one of the Chefpreneur Movement Group member, Nancy, and her question is: What are the ideas for cost-efficient working commercial kitchen space for prepped meals as this drives up the cost? Also, what to do in the early stages of your business? In starting a new business, all aspects should be taken into consideration. In a meal preparation and delivery service setting, possible consideration is needing to have a big kitchen which may be an overhead cost. One way to counteract this is to start building a level of clientele where you go to their homes and cook their meals there, which is the concept of being a Personal Chef. Advantages of being one are: being able to start a business without having major overhead cost, you’ll have direct interaction with the clients which gives you the chance to analyze and get first hand feedbacks with the food and service for further improvement and lastly, chance for mastering the business as you'll have the direct experience in terms of Marketing, Logistics, Service, etc.
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