Transcript is autogenerated and may contain typos, errors, omissions etc.
[00:00:00] Whenever I talk to a disappointed, passionate cook who desperately wants to have a successful personal chef business, but either hasn’t gotten it off the ground or maybe has started, but can’t get clients. 99. 9 percent of the time, this very thing is a big red flag, but I’m going to tell you exactly what to do instead so that you can actually get your personal chef business started, get clients, and have a personal chef business, getting paid to do what you love.
Hey, there’s chef Shelly here. If you’re new to me, I am a personal chef. I’ve had a successful business for over 15 years. And when I’m not cooking for my own clients, I help passionate cooks just like you start your own personal chef business. So this week, what I’m talking about is. starting your personal chef business.
But [00:01:00] if you already have a personal chef business and you’re struggling to get clients or to make the money you want, you’ll want to be sure to tune in next week where I’m going to dive deep into that so that you can make sure your success is inevitable. So the thing I have seen over and over with failure to launch is either And this is super rare.
They have a great plan, but they aren’t doing the work they need to do, or vast majority of the time, they just don’t have a plan at all. And I’m not talking, just to be clear, about a business plan that you find a template for. for online and some business guru tells you what to do and you dutifully fill out all the things you’re supposed to have in there and it’s 20 pages full of info that isn’t really relative even to a one person personal chef business and then you file it away and you forget all about it because [00:02:00] it doesn’t even have anything in it for you that’s useful on a day to day business.
to get you where you want to go. So what I’m talking about is a super simple plan that covers two things. That’s right, two things. All you need to have is what you want and what you need to do to get it. That first thing you have to decide what you want from your personal chef business. You need to get specific on this.
Do you want to be full time or part time? Do you need a certain amount of money every month from your business? And, does your personal chef business have to be on a certain schedule, like you can’t work weekends or nights or whatever? Okay. That’s the first thing. What you want. Second, from deciding what you want to get [00:03:00] out of your business, then it’s really easy to work backwards to figure out exactly what you need to do to get those things.
So, what can you do to come up with a clear and simple plan that you can actually use to take you through starting the business you want? Here we go. The first thing is, make time and space. It doesn’t need to take days or weeks or months to make these decisions. You need no longer than a solid hour. You need to be able to focus and you need to write it down or type.
It doesn’t matter if it’s on paper, if it’s on your phone, if it’s in the cloud. That doesn’t matter, writing or typing. It has to be written, typed. Not just in your head. This will be really important later, so I will come back to that. Then you make the big three decisions. How much do you want to work? [00:04:00] How much do you want to make?
And when do you want to work? You might not have this exact, because honestly, they’re all kind of intertwined. But, like, here’s an example. You know that you can’t make 100, 000 a year in your personal chef business if you only want to work one day a week. So, what happens is writing it down just makes it easier to see your path and then you can adjust instead of, you know, not knowing it doesn’t work and keeping like a false story in your head of what you want and you can’t even see the flaws to know that you’re going in the wrong direction.
So once you decide those three things, you work backwards to figure out everything you need to do with the end in mind. So here’s a concrete example. What is your goal? Say you want to start your personal chef business by, it’s January now when I’m doing this, it’s like the end of March, March 31st. Okay, sit down and brainstorm [00:05:00] out everything that you need to have in place before you would be able to take a paying client.
So think about starting a new client. And cooking for them, and go through everything that would need to happen. From the first call or conversation with them, to the first meeting with them, to actually cooking for them. You know, and it could be different things depending on where you’re at and what you want.
Like, it could be things like, you want to have all the um, business details finished. Like your LLC and insurance. Or maybe it could be just knowing your services and knowing your pricing so that you can talk about them and then create the food web. Food questionnaire, the sample menus, the invoice, and the paperwork type stuff, right?
Maybe that’s enough for you to feel like you are ready to take a paying client or maybe you’re not there yet and what you really need is [00:06:00] to Get some practice in Get it comfortable if you’re wanting to do personal chef services like meal prep services You really need to focus on developing like how you’re gonna run your cookbook day, practicing it so that you get it really streamlined and then you would be comfortable taking a paying client.
So whatever it is, or maybe it’s all of these things and more, what this does is knowing what you would need to have before you’d be comfortable taking a paying client gives you a complete checklist of exactly what you need to have before you’re ready to take clients. So again, if one of the things is you want to have your LLC before you start taking paying clients, then you need to know, well, where do you get one and how much is it going to cost?
And what information do you need to have ready, like your business name, before you can file it? Are you gonna do it yourself, [00:07:00] or are you gonna have someone else do it for you? So you write all those things down, and then you look at the list, you estimate how much time it will take you, and then you can block out the time on your calendar to do it.
Or again, if you need to decide your services and pricing, then you look at how much you want to work and how much you want to make. So let’s go through an example for this. Let’s say in your personal chef business, you want to work two days a week, maybe because it’s more about your schedule and doing what you love than it is about making a ton of money.
So maybe you already have a full time job and you know, you only have two days off, but then think about it. Do you really want to work your side hustle personal chef business? on every off day that you have, maybe once you see that in your plan, then you realize that you only want to work one day on it.
So let’s say your days off are Sundays and [00:08:00] Wednesdays. Well, you don’t want to work Sundays, then you know you only have Wednesday available for clients for your personal chef business. So then it’s easy to know you probably aren’t going to be doing catering, right? Because catering is mostly on the weekends.
Unless maybe you’re going to specialize in luncheons. So, you could only take lunches that happen on Wednesdays, or maybe your target client is going to be church groups who do, um, Wednesday night dinners for their groups, right? So I know that that’s a really specific example and that might not exactly pertain to you, but it really shows how dedicating some time to dialing in what you want and can do gives you the path for how to get there and keeps you focused.
On the flip side, if you want to make full time income from your personal chef business, then you need to be more intentional about [00:09:00] deciding on your services and choosing your pricing. Like, let’s say you only want to do personal chef services or meal prep services, right? No catering or anything else.
And you’re charging just the national average is 335 per cook day. And let’s say you want to have a client every day Monday through Friday. That would be about 6, 700 a month. So again, does that work out to what you want? Do you want to work Monday through Friday? If you want to work less, you’re either going to need to make less or price higher.
Now, are you in a situation where you can price higher than the average? Are you, is that has to do with your location? What type of clients for your specialty, your experience, your confidence? So that’s a lot to think about when you’re going at it from like the income or revenue, thinking of it and working backwards.
So if you do that and you [00:10:00] want to have a full schedule Monday through Friday with personal chef services, aka meal prep, that’s anywhere total a month from about 8 to 12 regular clients. And that’s all you need because it’s the same clients over and over if all you’re doing is meal prep services. But I’m not gonna lie, this is easy for me to say and explain, but if you want to be fully booked 5 days a week with 8 12 regular clients, this is a very challenging goal.
You will need to do a lot of marketing and be very good at it. to get and keep your schedule this full. But now the great news is, is that it is totally doable. You just need to schedule in your time and dedicate yourself to doing it and being realistic about how long it might take you. So then, again, thinking about this from the income side, is 6, 700 a month enough?
Is that what you want to make? If it’s not, [00:11:00] Then you know you’re probably going to need to do more than just personal chef services, aka meal prep, right? You’re going to need to add in some catering jobs or some other services to get you to your income goal. So you have to consider in your plan that this is other services that you are going to need to dial in pricing and menus and the whole system of how you’re going to do it.
And again, you’ll need to be very good at getting clients and spend a lot of time getting clients. So you know right there what you need to work on in your plan, developing your marketing skills, and what you’re going to do daily or weekly to work on getting clients. Okay, after you’ve gotten down the details of what you need to do, and again, this is addressing how much you want to work, When you want to work and how much you want to make, then you can take those lists and you can assign times to each [00:12:00] task.
How long is it going to take you to prepare and file your LLC paperwork? Or how much time are you going to need or want or able to dedicate to marketing every week? Then you just fill in the time available to work until your deadline of March 31st and starting your business. Now, you might find that after you go through this and actually make your easy plan, this is, the doing is the difficult part, the thinking about it and making decisions is the easy part.
You might find, after you list this out and assign some times and look it over, that maybe March 31st is a little too aggressive, depending. on how much you have to do, how much time you have to dedicate to starting your personal chef business. And then you might need to either push back your deadline or adjust how much you’re going to work every week.
Regardless, every day when you do your plan [00:13:00] like this, you know exactly what you need to do to get you step by step to your goal of starting. By March 31st, or whenever, without any confusion or overwhelm. The only thing you’ll have to deal with at due time is some procrastinating, some not wanting to do it, and all the other mental things that get in the way.
But that It’s a whole different video. So if getting your personal chef business started is a goal for you and you want to do personal chef services, also known as meal prep for one of your services or your only service, you can go to the link below and get my free guide. It’ll walk you through exactly how to do weekly meal prep, like for a paying client through um, choosing the right recipes.
tips for better shopping, cooking multiple things at the same time and more. And it’s practicing this that will be a part of [00:14:00] getting one more thing done from your plan to keep you moving forward one step at a time to starting your personal chef business by your deadline.