FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For chef services I charge by the hour including time for recipe and menu development, shopping, travel, food prep, portion packages and kitchen clean up. I have a weekly hour minimum. A typical weekly job for one or two people is around $200.
- What is your typical process for working with a new customer?
I listen to their needs and requests and tell them how I work. I can work in their kitchen or my own and deliver the food fully prepared and packed up. I also can make some sample foods for the prospective client to try. Once we have gone through a couple of cycles I like to set a weekly time that we can both count on. Then I make up a contract for both to go over and sign in agreement.
- What education and/or training do you have that relates to your work?
See above.