The Chefpreneur Podcast · 2019-03-27 · 26 min
This podcast episode begins with a question from one of the participants of the free web class by Chef Andres Hinojosa last Thursday. Her name is Elena and her question is: “I would like to know the best way to get money for my services without feeling like I'm overcharging the client”. Pricing is comprised of two factors: cost and value. Cost includes the ingredients and manpower, while Value is all about the service that you will give to your clients. It is important to add value to yourself and your service as the basis of your pricing. Listen to this week’s podcast to learn more, but please send any questions you have to info@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group and post questions there as well. Don’t forget to also register for the upcoming FREE Web class this Thursday, Mar 28, 2019 at 11am PST. Most of the time, value is usually mistaken as just your experience, credentials and background but it is more than that. Clients focus more on the value of what you can do for them than your skills and experience.
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