Many personal chefs don't launch their business because they are looking for a scientific formula to answer this question. The truth is that pricing personal service is more psychology than science.
More details about pricing are available here, but this post is about the employee mindset, or charging by the hour in your personal chef business.
It's likely you've been an employee of a business your entire life. You may not know any other way! You're currently being paid $20 an hour so your goal when opening your personal chef business may be $25 an hour.
Truthfully, that's exactly what I had thought when starting my own personal chef business. Charging by the job didn't even occur me. This is because I had always been employee and didn't know any better.
I was stuck in employee mindset versus business owner mindset.
Employee mindset is working as hard as possible with the intention of gaining a better position and higher pay. Business owners, aka entrepreneurs, work hard with the intention of learning new ideas.
To go from employee mindset to business owner mindset is going to require opening your mind to the possibilities. "I can't" is not a part of your vocabulary. Instead, the statement is, "it's going to be challenging, but I can do it."
Going from employee mindset to business owner mindset also requires you to get out of the hourly pay mindset. Personal chef business owners are paid by the job, not by the hour.
Open your mind to the endless possibilities of being a full-time business owner. You’re no longer confined to the time and pay limitations of your employer. You have the freedom to realize your vision, however big that may be!
Employees are given schedules and deadlines. Employers set them.
When you transition to your new role as a business owner, procrastination isn’t an option. You need to set deadlines and stick to them. You’ll no longer have a supervisor to keep you on track. Business owners need to keep themselves motivated.
Without a set schedule, you have the freedom to do what you want with your time. This is a blessing and a curse. It’s easy to allow the day to get away from you without accomplishing anything.
Sticking to a schedule trains your brain to avoid deviating from the routine. You’ll become less likely to procrastinate and waste your day.
If your business stops moving forward, it fails.
You will never have ALL the answers.
You don't know what you don't know.
Realize also that you don’t need to know all the answers. Part of becoming a successful business owner involves learning from others. Somebody else will always have superior skills and knowledge. Learn from them!
Business owners are always growing.
What will set you apart from other personal chefs is not what you think (your cooking skills) - it's your ability to market and get new clients.
I'm Virginia Stockwell, a Personal Chef Business Mentor. I help cooks and chefs start and build personal chef businesses so they can have control over their own hours and income.
Unlike most personal chef mentors, I don't provide you with a checklist of marketing things to do, but instead introduce you to the principles of marketing so you can build a long lasting business based on referrals and stop wondering where the next client is coming from.
There's so much more to learn when you join the Personal Chef Business in 10 Weeks program. Your business will be propelled so much faster if you reach out for help.
You may have been trying to go at it alone, researching over and over "how do I get clients? How do I price my services?"
Working with someone who has been in the personal chef business for years is going to get you to your ideal point in business much faster than trying to go at it alone. How long do you plan on struggling?