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Are you pricing your cooking the right way?

How are you currently pricing your cooking services, Chef?

 

Personal chefs do not price their services by the hour. They also do not price like restaurant chefs since clients pay for groceries. Food items are not stored or purchased in bulk like a commercial kitchen. 

 

How are you currently pricing your services:

  • Based on the competition?
  • Based on demand?
  • Based on your own budget?

 

Are you aware of the psychology that goes into pricing?

 

I've created a two-minute read PDF about pricing your cooking services, available for download here >>

 

Best Wishes & Much Success to You, Virginia Stockwell

P.S. Reply anytime and I'll personally answer.

 

How to Price Your Services Course available here >>

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