Posted by TerraT on June 01, 19100 at 11:12:08 :
In Reply to: Pricing for Personal Chef Service posted by Carmen on April 27, 19100 at 14:15:28 :
: I have been working as a personal chef for a few years on contract on yachts. Now I would like to start a similar business in my home town as a freelance personal chef. I have visited the Personal Chef Assoc. website but I think I can make a go of it myself without having to pay over $2000.00 for start-up information. My problem is that most of the pricing I have researched is per meal program. For instance, 10 meals for 2 adults at $220, etc...My thinking is that I would rather do the shopping and the client pays for the food, stock the client's pantry, prepare the agreed upon number of meals within the agreed upon shopping budget, in the client's home, label the items with reheating instructions, clean up and go, and charge by the hour. In this scenario I have no waste as the client keeps everything they paid for, I have no overhead, and I know what my time is worth so I don't have to worry too much about food cost as long as the budget is reasonable which I would interview, discuss and give suggestions beforehand. I would essentially be paid for services rendered by the hour. It all seems good to me on paper. Can anyone help me trouble shoot? How and when should I receive payment? What would you charge per hour? What are the benefits of pricing it per meal as opposed to billing per the hour?