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traveling chef...what to include in pricing

post #1 of 3
Thread Starter 

Hi all.

Newbie to posting on the forum.

I do a lot of personal chef stuff and am comfortable with my costs, etc. 

However, an exclusive client that hired me last winter where I live, now wants me to travel to work for them. 

It's about a 5 hour drive from my home or a 30 minute flight.  I think driving is the way to go, just because I can bring whatever I would need to cook for them.  

My questions is, how do i charge them for this?  That is, how much over my base rate in addition to accomodations, gas, etc.?

I can only assume that I would otherwise book the days they are wanting - the ones I will be traveling for- if i were to stay at home.  so what percentage should i upcharge these folks?

 

Thanks.

post #2 of 3

Hi,

 

I have worked as a touring chef and now own and operate my own catering company.

 

Back in my touring days I used to charge clients a half day rate plus travel expenses, for which I would provide receipts. The rule was, only travel on a travel day, if you have to do any prep or load in then you should charge a full day rate.

 

Now that I own my own company I incorporate any travel and transport costs into the invoice for the job, usually I charge at least 25% more than the actual cost of the van rental, gas, etc

 

My advice would be to calculate the actual costs of the travel and see which of the above options works best for you, remember that you should be looking to 'pay' yourself for the time that you spend travelling. I would then approach the client and advise them that you intend to go with whichever option is best for you, so make sure it's one where you will be making a bit of money! Then you can negotiate from there if they are not happy with that.

 

Remember, exclusivity costs and if they want you to travel a long way to cook for them, they should be prepared to pay for it. Don't sell yourself short.

post #3 of 3
Thread Starter 

excellent advice.

Thank you.

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