Help for a newbie private chef and what to charge!Yikes!!!!!

Discussion in 'Professional Chefs' started by chefnb, Mar 30, 2013.

  1. chefnb

    chefnb

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    Hired to do a appetizer party for 25. 4 apps 2 each per person. Pre made and assemble at clients home. Then do a cooking demo. I believe I can do all prep necessary in 1.5 days. Client will pay for food etc. So I need to know how to have them pay for my time. I will be hiring someone to help me the day of for a low fee. Please advise! I am really clueless here! 

    ANY and ALL advice I so appreciate! : ) 
     
    Last edited: Mar 30, 2013
  2. brandon odell

    brandon odell

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    Just estimate how much time you think you will be working on this and mutliply that by how much money you need to make per hour. Personal chef rates vary from area to area. Really though, you should be charging for what YOUR time is worth. If you can't make at least that much, it isn't worth your time to bother with it.

    For your helper, add their wage to your charge plus a little extra to pay you for managing them.

    Add your food and any other expenses to the labor charge.

    I always add 2 hours to my estimate for a larger party to account for anything that might go wrong. Most the time I use those extra 2 hours.
     
  3. Iceman

    Iceman

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    I don't know how my way compares with anyone else's, but I know how it compares with professional services.  Here's an example: (a really big well known company in/from Chicago)

    Vegetable Tray  (16” Tray Serves 18-20)  $34.99 

    Crunchy baby carrots, tasty grape tomatoes, cucumber sticks, broccoli, celery sticks, red peppers, and cauliflower. Ranch dip. 

    Cheese and Sausage Cube Tray  (12” Tray Serves 12-15)  $34.99 

    Cheddar, Swiss, and Mozzarella cheeses, plus Genoa Salami, Cotto Salami, and flavorful Pepperoni with a Dijon Mustard dip. 

    Fresh Fruit Tray (16” Tray Serves 18-20)  $44.98 

    We select the freshest fruit of the season. Served with Caramel Apple and Cream Cheese dip.  

    Hot Wings (8-10 appetizer size portions)  $24.99 

    Buffalo style wings covered in hot sauce, with just the right blend of spices to give them a true “buffalo wings” flavor. Side of ranch dressing. 

    BBQ Glazed Wings (8-10 appetizer size portions)  $24.99 

    These wings have a unique blend of sweet and tangy flavors to create a mouthwatering treat. Side of ranch dressing. 

    Chicken Tenders (8-10 appetizer size portions)  $19.99 

    Twenty strips of breaded chicken.  Available with honey mustard, ranch, or BBQ sauce.

    OK.  I'm not sayin', I'm just sayin.   That's not the stuff that I make and serve, but that's what I've got to compete with.   As for your "cooking demo", charge what the market will bear, just be ready to pull off one heck of a good job in your client's eyes if you're pricey. 
     
    Last edited: Mar 30, 2013
  4. chefbuba

    chefbuba

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    A day and a half to make 200 app?
     
    wdsgrill likes this.
  5. brandon odell

    brandon odell

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    I was wondering about that originally, but I didn't want to make any assumptions about the particular apps being made. Normally, I do that by myself without a helper in four or five hours, including shopping time, but I know there are menus I could come up with that could take a day and a half for just 200 pieces.
     
    Last edited: Apr 1, 2013
  6. foodnfoto

    foodnfoto

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    Is this a freelance gig?

    If so, Why not just do a cost-plus for that somethinglike that?

    Meaning, cost of food, equipment, assistants, servers, linens etc. PLUS a day rate for you? 

    Depending on your market, demonstrators in high end specialty food department stores get $200 per day plus expenses-and that's on the low end of the spectrum.

    Forget charging for half days. It's not like you can book that other half day. You know you'll be working on the planning and orchestration of the gig anyway.

    What value does your time, effort and skill have to YOU?

    Ask for what you're worth.
     
    Last edited: Apr 2, 2013