Do you find yourself constantly researching, gathering information on the personal chef business?
Is gathering information becoming a hobby instead of what you know you should be doing...implementing the information?
There is a turning point in starting absolutely any business when it's time to shift from information to implementation, but how do you know when it's time?
There are a myriad of different kinds of personalities when jumping into a new business venture.
Which personality type are you? Do you see this personality as a strength or weakness? Fitting into one or two of these personalities is not a bad thing. It's just a way to recognize who you are and overcome your road blocks.
We're all continually on a quest to figure out who we are. Learning about your inner self is fun...and it helps figure out where you may need help in pushing further in life and breaking free from the "same old day".
It's likely you know what it is that's going to make your personal chef business special and how to spread the word about it, but you kind of half ass putting yourself out there for fear of rejection.
Take another look at those internal questions above. They're all about you, "what if I...".
Being a personal chef is actually not about you and your insecurities. It's about helping others enjoy dinners as a family, celebrate momentous occasions, and bringing laughter and enjoyment around the social center of a dining table.
Have you made your personal chef business venture all about you? Are you continually asking yourself "how do I get clients"?
I've said this many times over. This is absolutely the wrong question to ask "how do I get clients".
The personal chef business is not about you. It's about your clients and what they want. You're giving yourself to them. They are not falling over themselves to get to you. You don't "get" clients. Your clients are the receiver. They're the ones receiving a gift from you. Your cooking is a gift.
"How can I share my cooking gift with others?"
Doesn't that question feel more gentle? "How can I share my cooking gift with others?" rather than "how do I get clients?"
Are you able to approach your personal chef service business as a gift? Or, are you going to approach it with your ego first "they're lucky to have me". The results of your efforts will speak for themselves.
When going to your favorite restaurant, do you think it's only the food that speaks to you...or does the fabulous services propel it forward? Do you think a business can offer only one and still be excellent - great food or great service, not both?
Are you beginning to understand that bringing new clients into your business is not just about tactics (things to do on your list) and instead more about strategy (ideas and goals)?
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?