I recently started a private chef business in West Michigan (Savory Socials) and am in a whirl wind of decision making and foundation setting. I would like to know what would be an appropriate food cost percentage to run for small 10-14 person party's, 6-7 courses. The dinners will take place at the clients home, some use of their kitchen equipment, flatware, china, and glass wear, food will be provided by myself. I feel like i have most details worked out but am uncertain what to charge the client. What is this skill worth? What can i get away with as far as price goes? My current thought on this topic is the run the same as in the restaurant.... 30-35% Any suggestions?