04/05/2024
Now this is the truest statement!!!! I just got off the phone with a potential client and I was just reminded I’m not doing any quick quotes over the phone. I need to assess what is truly needed for your event and how much time it will require me to properly and effectively cater for my clients.
If you cant schedule a consultation and we can’t go through the details, I cannot give you accurate pricing. my time cost and people have no idea how much running around you do as a chef and to make my clients experience better. I volunteer my event and decor, knowledge and supplies. These things are not included complementary.
Know your work and stand on your word. That is the biggest tip that I can give any chef.
CLIENT – How much will it cost to do this job?
CHEF- $2,800 dollars to feed 50 people
CLIENT – That’s too expensive for this job!
CHEF – How much do you think it should cost?
CLIENT – $800 max! It’s a simple job!
CHEF – I can’t do the job for so little.
CLIENT – People in your line of work wants to make a huge profit!
CHEF– I’m sorry you feel this way. Why don’t you do the job?
CLIENT – But, but, I don’t know how to do any of that.
CHEF – For $900, I can teach you everything you need to know to do the job. You can then use $800 to do the job, and you’re still saving $1,100. Also, you will obtain all the knowledge and the experience for the next time you need to do this job.
CLIENT – Deal!
CHEF – Great! To start, you need to buy decor/display and food warmers. You will need a knife kit, menu options, food supply, recipes and skill.
CLIENT – But, I don’t have any of those things or the experience and I can’t buy all that for just one job!
CHEF – Ok. I can rent you my knife kit and display setup equipment for another $300. You’re still saving $800.
CLIENT – That’s cutting my savings, but I will rent your equipment.
CHEF – Perfect! I’ll be back Saturday and we can start.
CLIENT – Wait! I can’t Saturday. I only have time today.
CHEF– I’m sorry, I only teach others on Saturdays. I have to prioritize my time and my equipment needs to be in other jobs I have during the week.
CLIENT – Ok then. I will sacrifice my family’s plans on Saturday.
CHEF– Right, me too! Oh, I forgot. If you’re going to do the job yourself, you need to buy the food. There’s a high demand nowadays, so your best bet is to get a truck and be at the chef store by 7am before other chefs and restaurant owners get there.
CLIENT – AT SEVEN IN THE MORNING? On Saturday? That’s too early for me. I don’t even have a truck!
CHEF– I guess you’ll have to rent one. By the way, do you have some helpers to help you load the truck?
CLIENT – You know what? I’ve been thinking. Probably is better for you to do the job. It’s better to pay you to do the job right and not having to go through all that hassle.
CHED – Good thinking. Sign here and let me get to work.
This is the truth.
People are not just paying for a job, they are paying for knowledge, experience, tools, time, family sacrifices, and other things you bring to the table.
Don’t let others dictate your worth.
~Chef 💯
