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are you trying to become a personal chef who caters but all stuck on pricing then this video is exactly what you need to dial it in like a pro pricing is one of the most common roadblocks for home cooks as they try to become personal chefs and all of the services catering pricing is the worst when you price your regular weekly services or cooking classes it's done you have a price but when you price a catering job that's specific to that number of people and that menu and then you're stuck reinventing the wheel every time you want to give someone a price for a catering event that's exactly what struggling personal chefs do they waste hours of time inventing pricing for every catering event they're asked to do and then most of the time they don't even get hired so it's really a waste successful personal chefs know the best thing to do is dial in pricing strategy so you're not reinventing the wheel over and over you're quickly and confidently quoting prices and moving on to the fun stuff the cooking and getting paid so there are two strategies that are the most popular for pricing catering events now the most common is the one-third rule this is the theory that food cost should be a third of what you charge so in theory if you're doing a dinner party for 10 people let's say the menu is romaine hearts with champagne vinaigrette chicken with sherry mushroom sauce smashed potatoes garlicky green beans flourless chocolate cake with raspberry sauce okay so let's say your total food cost was going to be a hundred dollars just so i can keep it easy if you're using the one-third rule you would charge three hundred dollars for this event so maybe you tell the client it's thirty dollars a person with a ten person minimum so after a hundred dollars in food cost you'd make two hundred dollars so let's say an hour of planning but who are we kidding we know we're going to obsess and over plan and it'll be way over that but again we'll keep it simple so an hour of planning an hour of shopping and how long will you spend at the site maybe an hour of prep an hour and a half of cooking and serving and 30 minutes of cleanup we're gonna forget for the moment travel time and other ancillary crap so on saturday night you made 200 for a very conservative estimate of 40 an hour so maybe 200 at night sounds good maybe 40 an hour doesn't sound that great well plus that saturday night how many of those are you going to be able to work you're not going to book a lot of dinner parties on tuesday probably but let's say the same party of 10 wanted this menu spring greens with candied pecans and dried cherries and chev beef tenderloin loaded baked potatoes...