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