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pricing for a personal chef service

post #1 of 5
Thread Starter 

Hello all, I would first like to thank you for all of the good stories and advice I have found here. I developed cataracts and was house bound and half blind for about 6 weeks. I spent my time cutting and pasting the forum discussions into word where I upped and bolded the font, allowing me to see.

 

Now my question. I am a newbie personel chef. Today I had a consultation with a potential client. Organic, lactose intolerant, very low oil, sugar substitute, only wants to eat grains, beans and vegies.

 

She wants a 3x2 so that she has a big lunch for 6 days. plus a light snack. I see that as 12 portions. I have priced 12 portions at $160.00 + groceries. She wants to pay $80.00.

 

Business has not been good, I have only made maybe $350 this year, and not landed any regular clients, so I am considering asking for $130 per week.

 

Beautiful woman, beatiful house in an expensive neighborhood.

 

Any advice would be appreciated.

 

Thank you,

 

Cakes

post #2 of 5

You know the old adage, don't mess with your bookkeeper, bail bondsman or them that prepares the vittles, not in that order! The economy is what it is, try to make a personal connection, did you prepare a tasting, ask their favorites, take some samples, maybe the dragon lady will warm up some. Seems like a trend, "you said X"  "I'll offer you half of that #" just an observation,

 

 

Cheers,

 

EDG

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply
post #3 of 5

Since yo are just out of school, it is good experience for you,  I would take it, blow them away and impress them, then about 3 to 4 weeks down tell you were offered something at more $ see what happens.

Play the game.

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...

Reply
post #4 of 5
Thread Starter 

Thank you all for the time you took to respond. I ended up telling her I could not do it for a 50% discount but left it open ended for a counter offer. None came.

 

Live and learn. I spent 2 hours talking to her about food, then a tour of her home. I think the advice about wowing her is something I might try next time with a sample tasting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #5 of 5

Thanks and I agree, explaining food is a one dimensional cerebral experience, what "we all do" involves at least 3 of the senses remember we taste first with our eyes and smell what we eat before, we actually taste it, the experience then literally becomes a visceral experience. Talk to ANYONE is marketing or sales and they only WISH they could have the tools to market/sell a product in as many dimensions as "we" can.

 

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply

"Ars Est Celare Artem"

 

It is art to conceal art......

Reply
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