I'll often receive emails from aspiring personal chefs asking if I have recommendations of where they can get a loan to begin their personal chef business.
Truthfully, this perplexes me. I'm unsure of what they think the costs are going to be to run a service business like this.
For a break down of costs, check out the start-up costs of a personal chef business >>
You can truly start up your personal chef business for about $500. You don't have to quit your current job. In fact, you shouldn't quit your current job since it's paying the bills.
The personal chef business is not one day you decide you're going to do this then the next day you have a full schedule of clients. It takes time to build relationships and gain new clients into your schedule.
You'll start off with one client at a time while continuing to work your current job. If your current position just doesn't allow any days of the week off, you will...
When entering the personal chef space, you may have a perception of what life will be like.
Let's plot that against what personal chef life really is...
Reality is that you'll spend just as much time going to and from the grocery store and your client's home than actual cooking. You'll also spend a lot of time at your desk planning before the actual execution of an event or meal prep. There's also bookkeeping and marketing tasks that are always needing your attention.
If you're not organized and have a good judgment of time, your business could get chaotic quickly.
Truth is that whatever time you've estimated for cleanup...double that and that's how long it takes. Oh yes and what about when you arrive in a client's kitchen and they left chaotically that morning so the remnants of dinner last night and breakfast this morning are all...
A taco walks into a bar and the bartender says, “we don’t serve tacos here.” And the taco says, “that’s okay, I’m just here for a margarita.”
That was the premise behind the book that I wrote, “A Taco Walks into a Bar.” This is the cookbook cover, a taco walking into a bar:
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.
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...
Fear and self-doubt are unquestionably the two most common roadblocks to success in life including what holds many back from starting their personal chef business.
When coming face to face with fear and self-doubt, you could choose to either:
Everyone experiences fear and self-doubt to a different degree:
As a personal brand, you already know that the biggest factor causing clients to hire you for services is connection.
In other words, if people don't feel a connection with you, they're not likely going to invest in you and your services.
The reality is that online video is the most effective medium for creating that connection. It's why we feel so connected with celebrities and follow them on social media.
90% of communication is non-verbal, so people are connecting with all of you, not just your voice, tone and pitch but your whole presence. Your energy.
If you're refusing to do video like many struggling personal chefs, you're basically trying to start a business while hiding from people. Without video, you won't have that real connection.
The people you follow and look up online to have truly shown who they are. They have connected with you on an intimate level through the power of video.
It's time to overcome your...
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.
How do I price my services?
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.
WHY do you think charging by the hour is the way to go?
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...
Do you often hear this statement?
"You need to niche to bring customers to your business."
What does that really mean?
The dictionary calls a niche, "distinct segment of the market" and yes, that summarizes it, but just somewhat.
As a personal chef, you can't cook all things for all people. Which business do you think receives more new client requests?
Another way to look at it is by asking yourself what you would do if you were having marriage problems. Which company would you call?
Every day I receive questions about the personal chef business. Some of the more common questions are probably exactly what you're wondering right now:
"How do I get new clients?"
"How can I obtain new leads?"
"The biggest problem I have right now is reaching new clientele."
"My struggle is getting new customers."
The problem with this question is that it's completely the wrong question to be asking!
The question suggests there is zero target marketing going on in the personal chef's mind since they seem to want just any client to cook for.
Successful personal chefs know that they don't want just anybody as a client. They want people that are willing, ready and able to purchase their services and understand their worth. These people are their target market.
Who is NOT the target market? The opposite - people who don't value your worth, ask for discounts, or balk at your pricing model.
Instead of thinking, “my business is not coming along fast enough,” what if instead you took the judgement off.
What if instead you thought, “every day I’m becoming aware of things that I didn’t realize. I’m working a little every day on my goal. I'm doing my best. It takes time to reach a goal and that’s okay because I’m learning.”
We’re a constant work in progress in life.
We’re always growing and always changing, but when we add that extra judgement of “it needs to move faster,” “I’m not doing it quick enough” or other negative thought...our growth then slows.
“All this info is Great, Virginia! ...But What IF I'm Not Quite Ready to Begin Yet?!”
This is about the time where you might be saying, “Yes Virginia, but I don't think right now is the right time to begin my new personal chef business. Shouldn't I...