FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Personal Chef Fee Structure 1. Base Service Fee • What it Covers: General service, consultation, menu customization, and planning. • Range: $500–$750 per booking (depending on the complexity of the event). • Example: $550 for a 4-hour private dinner for up to 10 guests. 2. Additional Hourly Rate • What it Covers: Extended cooking, plating, serving, or cleaning time beyond the agreed service hours. • Range: $50–$100 per hour. • Example: $75 per extra hour if a dinner event goes longer than expected. 3. Grocery Shopping Fee • What it Covers: Time spent purchasing ingredients. • Range: 40%–60% of the total grocery cost or a flat fee. • Example: 40% of $200 in groceries = $80, or a flat $250 fee. 4. Travel Fee • What it Covers: Travel to and from the client’s location. • $4 per mile or a flat fee based on distance. • Example: $100 for locations within 20 miles, $120 for 30 miles. 5. Equipment Rental Fee • What it Covers: Use of chef-owned specialty equipment if the client’s kitchen is not fully equipped. • Range: $200–$400 per event. • Example: $200 for bringing specialty baking or sous vide equipment. 6. Service Staff Fee (if applicable) • What it Covers: Cost of hiring additional staff like servers or assistants. • Range: $75–$100 per hour per staff member. • Example: $225 for a 3-hour dinner with one assistant. 7. Cleaning Fee • What it Covers: Post-event cleaning of the kitchen and work areas. • Range: $150–$300 per event. • Example: $200 flat cleaning fee for a medium-sized event. 8. Cancellation or Rescheduling Fee • What it Covers: Compensation for lost opportunities and preparation time. • Range: 50%–100% of the base service fee, depending on timing. • Example: $500 cancellation fee for a last-minute cancellation within 48 hours. 9. Holiday Premium • What it Covers: Additional charges for services on holidays or high-demand dates. • Range: 20%–50% surcharge on the base service fee. • Example: A $350 base fee increases to $525 for New Year’s Eve. 10. Customization Fee (for unique requests) • What it Covers: Time spent creating highly personalized or themed menus. • Range: $50–$200, depending on complexity. • Example: $150 for designing a fully vegan, gluten-free menu for a themed dinner party. Sample Pricing Scenario Example Event: • Type: Private Dinner for 8 guests • Location: Within 30 miles • Menu: Excluded from pricing, billed per person • Time: 5 hours (including setup and cleanup). Breakdown: • Base Fee: $700 • Travel Fee: $120 (30 miles round trip) • Grocery Shopping Fee: $120 (40% of $300 grocery cost) • Cleaning Fee: $200 • Extra Hour: $75 (for extended time). Total Service Fees: $1215 (excluding price per person/menu).
- What is your typical process for working with a new customer?
Standard Operating Procedure (SOP) for Onboarding and Serving New Customers 1. Initial Inquiry & Consultation • Step 1.1: Respond promptly to customer inquiries (within 24 hours). • Step 1.2: Schedule a consultation call or meeting to understand the customer’s needs. • Key Topics to Cover: • Event type (e.g., private dinner, celebration, meal prep). • Guest count and dietary preferences/restrictions. • Desired cuisine, themes, or specific dishes. • Budget considerations. • Venue details (e.g., client’s home or rented space). • Deliverable: Confirm the consultation details via email or text for reference. 2. Menu Proposal • Step 2.1: Create a customized menu based on the client’s preferences and budget. • Step 2.2: Present the menu options in a professional format. • Include: • Appetizers, mains, desserts, and beverages (if applicable). • Pricing per person and estimated food costs. • Optional add-ons (e.g., wine pairing, premium ingredients). • Step 2.3: Adjust the menu based on client feedback. 3. Quotation and Agreement • Step 3.1: Provide a formal quote including: • Service Fees: Base fee, shopping, travel, cleaning, etc. • Estimated Food Costs: Transparent breakdown. • Payment Terms: Deposit (typically 50%) and final payment deadline. • Step 3.2: Send a service agreement or contract outlining terms. • Key Clauses: Cancellation policy, refund policy, liability waiver, and service scope. • Step 3.3: Secure the deposit to confirm the booking. 4. Pre-Event Preparation • Step 4.1: Conduct a site visit (if needed) to assess the kitchen, equipment, and layout. • Step 4.2: Prepare a detailed shopping list and plan the timeline for event execution. • Step 4.3: Source ingredients from trusted vendors or specialty stores. • Step 4.4: Confirm event details with the client (final guest count, setup time, etc.). 5. Event Day Execution • Step 5.1: Arrive at the venue at least 2–3 hours before the event starts. • Step 5.2: Set up the kitchen, organize ingredients, and prep stations. • Step 5.3: Prepare and serve dishes according to the agreed timeline. • Step 5.4: Engage with guests (if applicable) to explain dishes or provide demonstrations. • Step 5.5: Ensure the kitchen is clean and reset before leaving. 6. Post-Event Follow-Up • Step 6.1: Send a thank-you email or message within 48 hours of the event. • Step 6.2: Request feedback and a testimonial to enhance your portfolio. • Step 6.3: Provide receipts for grocery costs (if agreed). • Step 6.4: Offer discounts or packages for future bookings to encourage repeat clients.
- What education and/or training do you have that relates to your work?
With over 25 years of experience in the culinary industry, I bring a wealth of expertise and passion to my role as the owner of Sweet Mountain Catering and Events. My career journey has been shaped by diverse, high-profile positions, including 10 years as an executive chef leading culinary teams in prestigious venues. I’ve managed multiple outlets, honed my skills in menu development, and consistently delivered exceptional dining experiences. My certification as an executive chef, coupled with a solid foundation in team building and operations, ensures I bring professionalism and creativity to every client interaction. Throughout my career, I’ve held executive leadership positions in esteemed establishments, including JW Marriott, The Ritz-Carlton and Arcadia Bluffs Resort. At each venue, I not only elevated culinary offerings but also improved revenue and guest satisfaction. Most recently, I served as the Executive Banquet Chef at Ocean Reef Club, where I managed high-end catering operations, developed innovative menus, and enhanced employee satisfaction. My training under world-class chefs, coupled with certifications from renowned institutions like Cornell University, has equipped me with advanced culinary and leadership skills. Whether crafting intimate dinners or managing large-scale events, I specialize in personalized, high-quality experiences that exceed expectations. With Sweet Mountain Catering and Events, I bring my dedication to excellence directly to you. My hands-on expertise and passion for creating memorable culinary moments make me the ideal choice for your personal chef needs. Let me transform your vision into an unforgettable dining experience.