|By Turdsteak (Turdsteak) on Friday, October 20, 2000 - 06:46 pm: Edit|
I just started a personal chef business out of my home. Could anybody give me some advice on proper menu pricing??? Also some advice on low-cost advertising??? Any help would be appreciated! Please email me at:firstname.lastname@example.org THANK YOU
|By Stasia on Wednesday, October 25, 2000 - 08:47 pm: Edit|
I am a private chef and I charge an hourly fee plus the cost of groceries. My clients are charged 1 hour for prep and shopping and then the rest is the actual cooking time with a minimum of 3 hours. In my opinion this is the best way to go.