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Pricing for Private Chefs

post #1 of 3
Thread Starter 

How do private chefs price for a dinner party? Do you do per head and have a standard amount per head that you charge for everything and then a suppl for things like fillet beef/scallops etc... or do you work out an actual price for ingredients, and then do an hourly rate on top of that?

Any advice greatly appreciated.

post #2 of 3

Your mentioning "dinner party" makes me wonder if youre not actually talking about "personal" vs private chef,

or even just a chef doing a dinner party....as private chefs cook exclusively for one client.

That said, there are different ways to price-- IMO the best is to charge a flat feee for your service/time/expertise

and the client pays for any expense on top of that-- such as food cost. You shop for what YOU want to cook with,

THEY foot the bill.

post #3 of 3
I second meezenplaz: flat fee + cost of food. Maybe work out the product budget beforehand. If you're pairing with wine/cocktails be sure to account for that in your coat.
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