1. Getting Started as a Personal Chef and Small Scale Caterer Personal Chef Prepare foods on site Different than a Private Chef Caterer Prepare food ahead and transport Need licensing

2. Questions to ask before beginning your business: Is there a demand in this field that is not currently being met? In this market, does supply exceed demand?

3. Questions to ask before beginning your business: Who is my competition? What are their strengths and weaknesses?

4. Questions to ask before beginning your business: Who is my target market? How will I reach them? What are my promotional strategies?

5. Questions to ask before beginning your business: Where do I get my supplies? Where do I get additional staffing? What are my start up costs? How do I handle billing?

6. Becoming a Business Decide the name of your business To get an EIN go to www.irs.gov (it’s easier than you think!)www.irs.gov Most start as a Sole Proprietor or Individual LLC Publish through the County Courthouse Get your business license and hang it on the wall! Get Liability Insurance

7. Why Become a “Real Business?” You can write off many, many expenses You need the license for business memberships and business banking It’s imperative to keep the personal finances separated from the business finances Because eventually, you will get busted by the IRS

8. Finding Clients Believe in Word of Mouth Get Lippy!! Both Good and Bad, word gets around Promo Work Go in on a booth at a “Foodie” event, Farmer’s Market, Street Fair, Church Fair

9. Finding Clients Promo Work Donate Gift Certificates to Auctions or Charity Events Give Gift Certificates to Friends Don’t be ashamed of Self Promotion!!

10. Finding Clients Post Brochures and Business Cards Try to customize your locations: Lo-Fat at the Health Club Family Dinners at the Church Vegetarian at the Natural Food Store

11. It All Comes Down to the Money Remember all aspects of the party must be paid for before you make a profit. Food + Overhead + Labor + Profit = Price of Event

12. Pricing Strategies Decide how to charge: –By the Person –By the Service –By the Hour Have some Basic Pricing in line Allow for Surcharges –Equipment Fees –Travel Fees –Additional Staffing

13. Sample Pricing Scale Private Dinner Parties 3 Courses: $65/ person, $390 minimum Romantic 3 Course Dinner for 2 with Candles and Keepsake Menus, $290 Dinner Demonstration Classes Tasting Portions, 3 courses with recipes … $55/person, $330 minimum Full Portions, 3 courses with recipes …$75/person, $450 minimum Weekly Meal Services 5 meals, 2 people5 meals, 4 people 10 entrees w/7 sides20 entrees w/ 7 sides $200 + groceries$225 + groceries 3 meals, 2 people3 meals, 4 people 6 entrees w/4 sides 12 entrees w/4 sides $150 + groceries$165 + groceries

14. Creating the Event Discuss different options and client expectations Be realistic about your abilities Be prepared to talk about the food and the wine If necessary, source reliable help

15. Creating the Event Communication is the key! Have base prices in mind, but don’t get rushed into a quick quote! Have a Contract Template and an Invoice Template, “Read Only” Organize yourself and make Checklists

16. Contract Template Names, addresses and telephone numbers of parties involved Date of the agreement and date of the event Time of Event; Chef Arrival/ Guest Arrival, Location of Event w/ Specific Address Room set-up, decorations, tablecloths, etc. Type of menu (Buffet, Seated, etc) Menu Estimated and Guaranteed Attendance Service arrangements (wait staff, bar staff) Duration of Event Entertainment Pricing arrangements and potential price increases Deposit Required (25, 30, or 50 percent of cost when the contract is signed) to secure the date Allowance for Reasonable Product Substitution Cancellation provisions specifying cases of cancellation because of illness, broken engagement or death. The contract needs to specify how much of the deposit will be retained due to cancellation. Applicable taxes Include space for signatures at the bottom of the contract form, or if all electronic, a positive read response should be attached

17. Bring Information Business Cards Brochures Portfolio Photos Reference Materials such as Recipes or Topic Related Info Ingredient List/Product Recommendations Your Event Calendar

18. Keeping Clients Be Prepared and Be On Time! Be Friendly!! Make a Display Work Clean and Efficiently Listen, Listen, Listen! Clean-up thoroughly Leave contact information

19. Keeping Financial Records Keep a log of all parties and events Create a file for Contracts, a file for Invoices Document everything Separate receipt envelopes by category QuickBooks software Master Chef software

20. Keeping Financial Records Develop two Spread Sheets and update them Monthly Basic Book Keeping –One records monies In –One records monies Out Use the spreadsheets to itemize expenses within a category, such as: “Food for Events” “Gasoline” “Office Supplies” “Promotional Supplies” etc…

21. Professionalism is KEY! No cursing or trash talking Resist the temptation to “join the party” Be patient with pets and children No Religion, No Politics Maintain a sense of humor through foul-ups Have Fun!!

22. Q&A Is there any other information I can help you with??