Transcript is autogenerated and may contain typos, errors, omissions etc.

[00:00:00] Sometimes people come from the hospitality industry like a restaurant or whatever and they are suffering from years of a horrible schedule, crappy co workers, terrible management, bad owner, bad pay, or maybe they’re just at a job they hate or they don’t even have a job or whatever and then I see them set up a personal chef business and And then they end up hating that too.

Now don’t get me wrong, there are some people who are always miserable. If you’ve ever heard the saying, If it smells like shit everywhere you go, maybe you better check your own boots. Now I’m not talking about people like that. I’m talking about the passionate cook who ends up with a personal chef business they’re miserable with because they either set it up the way they think they should instead of the way they want or they don’t take the time to even figure [00:01:00] out what they really want.

First, before they just start taking clients and doing stuff. So take me when I first started my personal chef business. I didn’t have kids. I love doing all kinds of different services. So I did some meal prep services. I did some catering. I taught some cooking classes. I even did wedding cakes and stuff, you know, since I didn’t have kids, even though my husband worked a traditional nine to five weekday job, if I had an event Saturday night, it wasn’t that big of a deal, you know?

And since I was starting my business without a lot of pressure at the time, I had the luxury of trying a bunch of different stuff and not really having to. focus on one thing to bring in a full time income right away with consistent clients. So doing it this way, it took me a long time to really figure out what I wanted, what I love doing, what I hated doing and what I was good at [00:02:00] and what I was not great at.

And at the end of the day, what I just really wanted and needed from having my own personal chef business. Now, you might be in a different place. You might right now need a certain amount of money right now, or you might already know you hate the idea of doing meal prep services or, and you only want to do catering or whatever like that.

And that’s great. But if you really haven’t been able to make those decisions yet, let’s kind of go through this so that you can think about how to set up your business so that you’ll love it instead of. Getting stuck with something that’s slowly killing you. Killing you softly with this business. Okay, I won’t sing.

I won’t sing. Anywhere. Hey there, if we’re just meeting for the first time. Sorry I started off our first meet with a little singing. I usually don’t do that. Fear not. But I have had a successful personal chef business for over 15 years. And when I’m not cooking for my own clients, [00:03:00] I help passionate cooks just like you, so that you can get paid to do what you love on your own terms.

So if that’s something you want to do, be sure to subscribe and hit the little bell so you never miss. It’s one of my weekly videos that won’t have singing in them. So the first thing when you are thinking about starting your personal chef business that you need to really think about is your schedule.

I know you want to talk money first or food, but hear me out. Schedule and quality of life. Does need to come first because then it’ll make figuring out the money part really easy. Trust me. Does it matter to you right now when you work if you have a job that you need to work around if you’re starting this as a side hustle or if you have kids you need to take care of in the evenings or you’re coming out of hospitality saying screw work and nights weekends and holidays You know, whatever it is, the best thing to do is take a blank calendar sheet, you know, just like a [00:04:00] grid of 20, 30 squares and either X out when you don’t want to work or you can’t work or circle when you do want to work on your personal chef business, whichever one is easy for you, depending on where you’re at.

Now do a check and kind of consider if you have to or want to only be part time. What is that? Is that one day a week? Is it? Two days a week or whatever, or do you 100 percent know you need to be full time with your personal chef business? This sounds like common sense, but I just talked to someone who wanted to start a personal chef business on the side of their full time job.

So they said they wanted to like, Do a catering job on Saturdays and then maybe having have a meal prep client once a week. And I said, okay, that’s great. Let’s look at that. How does that shake out? So you will work your main job Monday through Friday full time. You will be preparing and doing a [00:05:00] catering event.

on the weekend. And then you will also have a meal prep client that you will have to cook for each week. So you will literally never have a day off. Is that okay? I’m not telling you not to do that. This is your business. If you want to do doubles every day, seven days a week, even just short term or long term or whatever, this is your business.

You literally get to make it. Anything you want. So just think about that. Is that what you intended? Now for her, it turned out that was not so it was a good thing that we were working through it on this coaching call together. So, um, are you thinking about transitioning from a job to your business? So you’re going to be starting it on the side and then ramping it up, but there’s going to be a certain point where you’re going to have to jump.

So just think about that because it’s not sustainable probably to work seven days a week and stuff. So this is why I am. Things like this are important to figure out before you start taking clients and filling [00:06:00] your schedule. So figure out how much you want to work now and when. And then again, if you’re going to be making a transition later, like part time to full time, or if you’re going to start off and keep it the way you want.

Now we can think about how much money you want to make. So the average in the U. S. for a personal chef doing a meal prep surface for a client is 335. So if you want to work two days a week part time, is 2, 680 a month going to be? what you want. Is that going to get you where you need to be? If you need 4, 000 a month and you want that just from your personal chef business, two days a week of doing meal prep probably is not going to get you there.

So then if you’re thinking about catering, what type of catering and what size of catering events are you going to need to do to get the profit that you’re going to expect to make the money that you need to make? Don’t go into your [00:07:00] personal chef business saying. Okay, I’m going to cater, and then I’ll just figure out how much money I’m going to take home after I do a job.

Mm, mm, mm, mm. You need to set up your specialty, your recipe collection, and your menus before, so that you can figure out how much you’re going to charge and how much you’ll make from a catering job. You know, you can’t just wing it from… Catering to catering and then be shocked that you didn’t make enough money this month, right?

These are things you need to work out ahead of time. And of course, it will be all tweaked and adjusted with the client. But you need to have the structure of your business built first before you start taking clients. Speaking of meal prep services and catering, there’s your services. Listen, I know that you are multi passionate and that’s great, but please remember, the more services you offer, the more marketing [00:08:00] you’re going to need to do to get clients.

And if you love the thrill of events and hate being bored, then stick to catering and skip meal prep. Or if you know you want meal prep because of the consistent schedule or then don’t market catering or give in to people who want a catering job because then you’ll be miserable trying to get catering jobs all the time and working nights and weekends.

And it will interfere with the time you should be focusing on meal prep service clients. Now you can offer other services like cooking lessons and classes and demos and organization and kitchen stocking and recipe development and a million other things. Just remember what you water will grow and you can’t promote everything.

all the time. Think about how much you actually want to cook and get paid and how much time you want to spend marketing to get clients. If it won’t bother you [00:09:00] to just let it hang out there that you can teach cooking classes or whatever but not actively marketing it and you’re gonna be okay with Rarely getting a cooking class client, but know that you can do it and you enjoy doing it, then leave it like that.

But if you really want to teach cooking classes, then you need to actively market and promote it, and that’s going to be taking time. Time that you could be doing other services, and that’s why it’s important to make these decisions ahead of time. It is a lot, I know. to consider thinking about what you really want to do.

This is the beauty of having your own personal chef business and being the business owner. You can design a business you love and spending this time in the beginning to be really mindful about what you want and what’s important to you will set you up to have a business you truly love. [00:10:00] making the money that you want to make because the clients are out there and they are hungry for what you’re cooking, but you can absolutely be miserable doing what you love to, unless you take this time upfront to be mindful about designing your business the way you want it to be.

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