how much shoud I charge?

Discussion in 'Professional Chefs' started by fryguy, Feb 1, 2012.

  1. fryguy

    fryguy

    Messages:
    195
    Likes Received:
    13
    Exp:
    Sous Chef
    I had a member approach me about doing a catering at his house. It would be a wild game diner for 12.  Pheasant, Quail and smoked salmon for the proteins and asparagus, wild rice pilaf for the sides....I really got the menu no problem, but I'm wondering what to charge.  He,s a great guy and I really don't whan to over charge but I want make some cash at the same time ......Travel time should be minimal and I will be able to use the retuarnt for prep and cooking some stuff. We will not need to serve just cook the food . I was thinking $200 but thought that may be a little on the cheap side...... any thoughts would be helpful

    Thanks

    fryfguy
     
  2. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    It does sound fairly cheap when you look at it as a per person rate... however one thing i have looked at in the past is return business so it might be worth it to do it at a lighter rate as long as you are well compensated for it. At 200 its less than 20$ a head. would this include your food costs, travel etc? I would figure a reasonable per person cost and what say 2 days of your time is worth prep planning etc. Minimum i think 300 is reasonable + food 
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    His food 25.00 pp  your food  55.00 pp.(this is not a cheap menu) ingredients cost $$$
     
    Last edited: Feb 1, 2012
  4. kuan

    kuan Moderator Staff Member

    Messages:
    6,759
    Likes Received:
    358
    Exp:
    Retired Chef
    I charge a half day or a full day rate and then turn in the receipts.   Charge as much as you would a plumber in the area.  $250 for half day or $400 for a full day?  Something like that.
     
  5. foodnfoto

    foodnfoto

    Messages:
    1,403
    Likes Received:
    37
    Exp:
    Owner/Operator
    Screw half days!

    A day is a day. Don't charge half days at all. It's not like you can book someone else with that half day. 

    Be sure it's okay with the owner of the kitchen you plan to use that you are making separate arrangements with one of their customers. They could see it as poaching. 

    Also, do yourself a favor and charge what you need to. If you start off cheap, you devalue the service you are offering from the get-go and make yourself look desperate in the eyes of your client. They will then always expect a discounted rate, and tell their friends how cheap you are. Give loyal, repeat customers a discount, but only if you feel like it.

    I can't tell you how many times people have promised me lots of future work if I give them a discount on the first go, only to never hear from them again. They always wind up being the high-maintenance, PIA customers.
     
  6. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    159
    Exp:
    Professional Chef
    As a personal chef, in my area, I'd charge a MINIMUM of $360 (more depending on physical layout, equipment rentals, travel, etc.) plus food.
     
  7. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    66
    Exp:
    Professional Caterer
    Wild game dinner probably 6ish courses?  12 guests, $75+ per person with them providing service staff, beverages, coffee service, even dessert.   Frankly it takes as much effort & costs about as much to prepare that meal for 2 people-12 guests.    

    Foodnfoto spelled it out....if you deeply discount your labor from the beginning that is what they'd expect to pay.   It took me a while to figure out that a dinner party for 8 where they paid me $400 and provided a few things was not worth the effort.....must have done 5 or 6 of them for the same client.....Some of the guests at the table were serious $$$$$$ guys.  Founders/owners of well known national companies based in STL.    Serious duh moment when I realized what others were charging.

    Small plated dinner parties (8-12 guests) take 2-3 people to cook/plate/serve/clean up......Seriously takes a very long day or two to shop, prep, organize equipment, make sure you have everything you need.   Garnish....etc......
     
  8. kuan

    kuan Moderator Staff Member

    Messages:
    6,759
    Likes Received:
    358
    Exp:
    Retired Chef
    I think the details matter.  In this case he's only doing the cooking, and the menu looks relatively simple.  From the above it looks like only four hours of work.  I might be wrong.

    Anything complicated and over 8 people with service though you really need to charge at least a full day plus a server.  Sometimes you can fudge a bit if the client is a good tipper.  ;)  I'll find a photo and post what I got tipped the other day.
     
    Last edited: Feb 1, 2012