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menu pricing... what to do???

post #1 of 6
Thread Starter 

hello, I have started a catering/ personal chef business so i have a few questions... 1. for the catering what is the most effective way to determine menu prices??? 2. for the personal chef, should i offer my clients a menu or just let them tell me what to make??? 3. how do i determine the prices for being a PC, is it per person, per hour, or just a flat rate? and who is responsible for the cost of food?? Any advice is greatly appreciated!!!

post #2 of 6

Um, what does your business plan say?

 

What is your competition charging?

 

Have you really started your business without knowing the answers to these questions?

 

Do you have all your licenses, permits, tax identification numbers, insurance, and other business essential in place?

 

You might want to talk with Candy Wallace, Executive Director at

 

American Personal & Private Chef Association
4572 Delaware Street
San Diego, CA 92116
800-644-8389
619-294-2436
info@personalchef.com

 

before you go much further in you effforts.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 6

If you do not know the answer to these questions, Don't go into the catering  business for your own good. Personel Chef maybe  > Put an hourly value on yourself.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 6
Thread Starter 

Im still in progress, i have yet to cater for anyone. these are still the beginning stages which is why i am asking these questions. currently I have a  menu, and a tax identification number. my next step is getting the license/ permit. I believe I am on the right track but this is my first business so constructive advice is important to me. thanks guys, and  I will be contacting Candy Wallace shortly!!!

post #5 of 6

Food Safety certification i.e. ServSafe, NRFSP, or equivalent

 

Liability Insurance, at least $2million!

 

Business license, sale tax permit, etc.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 6

appetite....great question!  and this is just the place to come to get the answers!  im new here, found the site by accident!  i just became an official caterer....and although i dont have a business plan or the answers to all of my questions, i know catering is the thing for me!  my family has a history of caterers and i found this passion in my early 20's...recently decided to get more into it...i love entertaining and "doing all the work"...ive done a few jobs and of course they werent perfect...but they helped me to fix was needed to be fixed...you kind of learn as you go...they didnt bomb at all, and i did make money and the clients were very happy.  but when its all said and done, you know what could have been done different or better...appetite, let me know if youd like to chat more, that would be cool to support and follow each other!

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