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Thread Starter 

Hi Everyone,

I need some help.  What to charge has always been a tough one.   Ten plus years ago I ran two catering companies but since then I have been working as Household or Estate Manager/Private Chef and was paid a salary.


I recently moved to the Sarasota/Tampa area and want to go back into catering and Personal Dining.  How do you figure out what the market will bear, as a per hour rate?  I have been asked to do a sit down plated dinner for 6 people, appetizers, salad, main course and desserts.  Anyone out there already work in these areas?  


Thanks so much-Normalin