Mar 27, 2019
This podcast episode begins with a question from one of the participants of the free web class by Chef Andres Hinojosa last Thursday. Her name is Elena and her question is: “I would like to know the best way to get money for my services without feeling like I'm overcharging the client”. Pricing is comprised of two factors: cost and value. Cost includes the ingredients and manpower, while Value is all about the service that you will give to your clients. It is important to add value to yourself and your service as the basis of your pricing. Listen to this week’s podcast to learn more, but please send any questions you have to email@example.com or join the Chefpreneur Movement Facebook Group and post questions there as well. Don’t forget to also register for the upcoming FREE Web class this Thursday, Mar 28, 2019 at 11am PST.
Most of the time, value is usually mistaken as just your experience, credentials and background but it is more than that. Clients focus more on the value of what you can do for them than your skills and experience. Empathy plays a major role in adding value to yourself as this sends a message to your client that you understand their needs and that you are willing to give them an awesome experience, not just food.
We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back!
We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently.
The future is yours … put it into your own hands!
Don’t forget to register for the FREE webclass on Thursday, Mar 28, 2019 at 11am PST, entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: www.thechefpreneurwebinar.com
Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion!