I am considering launching a Personal chef business in my area and I wonder
if anyone here has a similar business? Just looking for some sounds advice
regarding marketing, pricing strategies, what to expect etc. Oh, I am
located in Halifax, Nova Scotia so I doubt I will be intruding on anyone's
territory on this ng !

Thank you in advance folks!

BJ42 wrote:
> I am considering launching a personal chef business in my area, and I wonder
> if anyone here has a similar business. Just looking for some sounds advice
> regarding marketing, pricing strategies, what to expect etc. Oh, I am
> located in Halifax, Nova Scotia so I doubt I will be intruding on anyone's
> territory on this ng !


For a pricing strategy, I suggest a straight hourly rate. With this
system, you get the same amount for your time whether you're doing the
grocery shopping (easy), making fabulous creations that use every bit of
your ability and talent (hard) or cleaning up (in between). I tried
charging by the job, but the clients decided I was something between
their talented chef, their maid and their personal nurse. I drew the
line when one lady wondered if I couldn't just make the bed while I was
there. (She kept telling me how disabled she was.)


For marketing, get a classy business card printed up, and place ads in
local high-end newspapers. You might want to hire someone to help with
the ad to make it classy enough. Throw in a few menu items that put
across the idea of very unhealthy food. My biggest problem was that I
was in health food. Once people got the idea that I'd come to their
house to do custom cooking, they further got the idea that I could be
paid slave wages to heat up leftovers. They needed home care nursing
services but thought I was easier. (See above.)


Most important, when people call, handle the call a little less like you
want the business and a little more like you were interviewing them.
That's not giving you license to be rude, but do be clear about what you
do (and don't).


--Lia

BJ42 wrote:
> I am considering launching a personal chef business in my area, and I wonder
> if anyone here has a similar business. Just looking for some sounds advice
> regarding marketing, pricing strategies, what to expect etc. Oh, I am
> located in Halifax, Nova Scotia so I doubt I will be intruding on anyone's
> territory on this ng !


For a pricing strategy, I suggest a straight hourly rate. With this
system, you get the same amount for your time whether you're doing the
grocery shopping (easy), making fabulous creations that use every bit of
your ability and talent (hard) or cleaning up (in between). I tried
charging by the job, but the clients decided I was something between
their talented chef, their maid and their personal nurse. I drew the
line when one lady wondered if I couldn't just make the bed while I was
there. (She kept telling me how disabled she was.)


For marketing, get a classy business card printed up, and place ads in
local high-end newspapers. You might want to hire someone to help with
the ad to make it classy enough. Throw in a few menu items that put
across the idea of very unhealthy food. My biggest problem was that I
was in health food. Once people got the idea that I'd come to their
house to do custom cooking, they further got the idea that I could be
paid slave wages to heat up leftovers. They needed home care nursing
services but thought I was easier. (See above.)


Most important, when people call, handle the call a little less like you
want the business and a little more like you were interviewing them.
That's not giving you license to be rude, but do be clear about what you
do (and don't).


--Lia

BJ42 wrote:
> I am considering launching a personal chef business in my area, and I wonder
> if anyone here has a similar business. Just looking for some sounds advice
> regarding marketing, pricing strategies, what to expect etc. Oh, I am
> located in Halifax, Nova Scotia so I doubt I will be intruding on anyone's
> territory on this ng !


For a pricing strategy, I suggest a straight hourly rate. With this
system, you get the same amount for your time whether you're doing the
grocery shopping (easy), making fabulous creations that use every bit of
your ability and talent (hard) or cleaning up (in between). I tried
charging by the job, but the clients decided I was something between
their talented chef, their maid and their personal nurse. I drew the
line when one lady wondered if I couldn't just make the bed while I was
there. (She kept telling me how disabled she was.)


For marketing, get a classy business card printed up, and place ads in
local high-end newspapers. You might want to hire someone to help with
the ad to make it classy enough. Throw in a few menu items that put
across the idea of very unhealthy food. My biggest problem was that I
was in health food. Once people got the idea that I'd come to their
house to do custom cooking, they further got the idea that I could be
paid slave wages to heat up leftovers. They needed home care nursing
services but thought I was easier. (See above.)


Most important, when people call, handle the call a little less like you
want the business and a little more like you were interviewing them.
That's not giving you license to be rude, but do be clear about what you
do (and don't).


--Lia