Discussion Forums
for the
Personal Chef Industry

I have just received my go ahead from my town--Ledyard, Ct and am anxious and nervous at the same time. Does anyone know if we need to charge a sales tax in CT? I've also heard that summer isn't the best time to start out because people eat differently in the summer. I've just finished my job a pre-school teacher so this is the ideal time for me. Any suggestions?

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Hi Sharon,

It seems there are some PCs who are slower now, but there are others who are full up too. It probably depends on your locale, type of client, etc. If you're just starting out and have the summer off, now would be the perfect time to start marketing. And then more marketing. And then more. You've got the time to get your company name and type of service firmly planted into people's heads. Don't be surprised, though, if you suddenly ramp up very quickly.

I assume you have (or have ordered) the APCA materials. It will give you information on the details you've got to take care of. Now's a good time to care of them. Now would also be a good time to get your food-handler's course, develop relationships with your butcher, your baker, your candlestick maker (sorry, slipped out), support professionals (book-keeper, insurance agent, attorney, etc.) and get them spreading the word for you. Send out your press releases. And on and on.

Cheers,

Gord

Bless you Gord...I couldn't have said it better myself...we've all missed you - where have you been? Candy

Cooking!! (with an occasional peek here to see what's going on). Plus I was in British Columbia over the long weekend.

Gord

[This message has been edited by Gord too many dang times because I can't keep three thoughts in my head at once]

[This message has been edited by Gord (edited May 31, 2000).]

[This message has been edited by Gord (edited May 31, 2000).]

Thanks for the encouragement. I've been going over the APCA material for several months and just took the ServSafe course last week. My brochures are almost finished so I really just need to find out about liability insurance and sales tax. In the next few weeks I plan on marketing and getting recipes together. It's a little overwhelming but I'm really anxious to get going. Is there a charge for a press release?

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Be careful not to confuse a press release with advertising. Press releases fall under the heading of Public Relations (stuff you can do without incurring media costs); advertising is marketing you pay for.

The reason this is important is that it will affect how you write your press release. There must be something worthwhile, of interest, for the media to publish it. So, for example, your press release would be meaningless to the sports editor (unless you were providing food for a sporting event) but the lifestyle, city or careers editors may think your piece is perfect as a feature piece, either alone or as a complementary piece to something else they're working on (for example, the careers section may have an upcoming feature on coping with careers in the new millenium - your piece would dovetail perfectly).

Follow the basics of good newswriting - start with the most important and pack the 5Ws in as high as possible and trickle down to the least important stuff. That way they can easily cut out the bits that don't fit without really having to work too hard.

There's lots more posts in the members area on this and other marketing tools, you may want to check that out too (I presume you are an APCA member-you mentioned pouring over the materials?).

Talk to Candy more about this - I figure she's quarterbacked about a half-million press releases.

Gord

[This message has been edited by Gord (edited May 31, 2000).]

Hi Sharon, I think you may have emailed me before? Yes, we are required to charge 6% sales tax in CT.
As Gord mentioned, now is a great time to start spreading the word and getting everything in place like your biz cards, brochures, flyers, recipes/menu, equipment/kit, insurance, client assessment forms, pricing/fee schedules, etc. There are certainly people in your area who do not all go away for the summer (except to the casinos!) and although some may "eat differently" during the summer, don't let this time sway you from getting your business up & running - it takes time! Take this time now to send out your press releases, post business cards/flyers & tell everyone about your business!
Email me with any other questions regarding sales tax or anything else. I'm in Waterbury CT.

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Vunay Sawyer
Tastefully Yours, Personal Chef Service
vunaycooks@aol.com

Don't forget to do your before-opening prep in the kitchen as well. It will take practice to cook efficiently; practice to be able to manage 5 entrees and sides in reasonable time, practice to assemble a menu, shopping list, and client heating instructions.

Do some of this now, and you can build a stockpile of food for your family, test recipes, and build your skills and confidence.

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Maurita Plouff
who is Madame the Chef
maurita@plouff.com