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Personal Chef Industry

Hellow again! I mentioned this in my other post, but we live in a very small town. There is money here, however. 7 millionaires live around the area, and many people 'summer' here at their lake homes. So we still think there is a niche to fill here with a personal chef service that hasn't been tapped yet.

At this point in time, though, we're not expecting to make a full-time career out of PC-ing, but rather as supplemental income. My husband would be happy with 1 or 2 clients total, forever. And we're not sure how long it will be until he gets a 'bite'. So the question is, is it alright to wait to get established, to test the waters, before getting all the official things done that make it a real bona fide business? I understand the need not to wait to get insurance, but it seems a little overkill at this point to register a DBA name and get licensed before we even know if he'll land a job.

When's the right time to take the plunge? Is it alright to advertise (i.e. brochures/business cards) when you don't actually have a license yet?

And this is a little off-subject, but how do you develop your reheating instructions? Trial and error?

Thanks so much for reading!! I hope things are going well for all of you!

Well, a DBA doesn't cost much to get. In my area it was only like $12 and the DBA is good for 10 years. You don't need a license in most areas.

You cannot open a biz checking acct or a DBA sm biz acct without the DBA filed in your county. You also might want to check with the IRS to see if you can claim any expenses that incur without a DBA, which I would think is doubtful.

Depending on your local jurisdiction, you might need a "business license" before opening your doors.

Having a DBA filed, allows you some legal rights in the event of disputes.

Personally, I would NOT try to do business without the basics: insurance, DBA, business license.

Thank you both; that's good advice. Especially about claiming expenses without a DBA. Looks like it's $25 in MN and good for 10 years. Not too bad. I'll check with the city next week to see if we need a license. I suppose if you're going to do something, you'd better do it right the first time. Are business licenses typically expensive?

quote:

Originally posted by whitejangmi:
... Are business licenses typically expensive?

In the City of Porterville, it is $25 for six months

Here in Charlotte, NC it cost me $16 to register the business with the Registry of Deeds, $25 to obtain a business license, renewable each year at the end of June, plus a $75 zoning fee to be able to run a business out of my home, although I cook in my clients kitchens. In Massachusetts where I am originally from, all I had to do is register a DBA with my local authority for $20 and it was good for 5 years. Each city, county and state seems to be different.

I got my license, DBA, biz bank account about a year ago and still haven't started working. I have been taking my time. I got launched my website and just got my first client.

Here in Long Beach, California, it was like $180 for a business license, the DBA was like $28, but then I had to post it in the paper for $84. Then I moved and had to refile the DBA, cancel the old DBA, was like $54 dollars, republish the abandonement of the DBA for $96, then republish the new DBA for $84, to change my license they charged me $50. A lot of expense, but I am legal! These are all write offs, too! So that is good!

I have not gotten insurance yet, but my first cookdate is not until 2/16, and I have already contacted the insurance and I can get binded the same day, so to save any expense that I can, I will call the insurance like on 2/14 and get it. So, I think now is the time to get serious. That doesn't mean you will start working! But you should have all your ducks in a row, just in case.

[QUOTE]Originally posted by whitejangmi:
And this is a little off-subject, but how do you develop your reheating instructions? Trial and error?QUOTE]

I, too, would like to hear some thoughts on this tidbit. TIA!

Gina

I would suggest not to use the term "reheating"...our delicious, healthy meals prepared in advance are not to be confused with leftovers that you just toss in the nuker without any thought or care.

Heating or handling instructions will depend on the clients preferred heating methods, what kind of food it is, and of course, quanity of food. I know that doens't really answer your question, but there is no steadfast rule...& I wouldn't go as far as saying "trial & error". For example, you may want to heat an entire lasagna which was stored in the fridge....it will take more time in the oven or even the microwave than say 1 boneless chicken breast. If the lasagna is still in a frozen state, of course, time to heat to serve will take longer.

Be your personal chef at home for you & your family. Test your favorite recipes. Freeze, refrigerate & heat to serve...you will also find how much time it took you, thus making even you & your family realize the value of a personal chef service. Take mental notes or jot them down...what you think fared well in the freezer or being made in advance at all, the heat times, etc.

Remember, we don't sell food...we sell the value of time, & a quality of life with delicious, healthy meals which are tailored to each client's preferences &/or dietary restricitons or needs, so they don't have to.

Another idea, the "frozen food aisle" at your local supermarket or grocery store.

Every package has "heating instructions", often for multiple methods, oven, mocrowave, stovetop. By reading the packages, you will begin to grasp the fundamentals. Examine how items are packaged as that affects heating times.

Just a thought for you folks who are looking for information and assistance with setting up and operating your businesses legitimately and successfully as well as looking for guidance and specifics on safe cooling and packaging techniques along with heating instructions.

All of that information is contained in the training materials. Quite frankly, that is why we created the training programs 15 years ago.
The materials work, and you don't have to go all over the place attempting to assemble the information and advice you need.

We'll be happy to help you get started and hold your hand while you're getting established.
That's what we're here for!
Best wishes,
Candy

I went to talk with City Hall today, and yippee~! No business license necessary. I still have to find out from the Dept of Revenue if we need to charge sales tax or not. Otherwise we're about ready to launch! The guy I spoke to today was pretty interested in what we are trying to accomplish and wanted to commission my husband to offer a private dinner at the Rotary Club auction coming up in April. It would be a non-paying gig, but a great way to advertise his business.

Thanks all for the input! I know there is so much more information on the 'inside' here and in the training materials, which my husband and I have both looked at longingly~! If we are able to make the plunge into membership someday, the APPCA is definitely first choice~ I love how personal and helpful this place is.

I really think at this point that you need to invest in the APPCA training materials. You are preparing to take steps that are unecessary and could turn out to be very expensive. As well as raising issues for other personal chefs that do not need to be raise...they are all settled issues.

If you are convinced you have to buy a different licnese or charge a certain sales tax or meet certain other requirements, you probably will have spent more than the entire training program including a seminar would cost you.

This can be a very rewarding business when done properly and very frustrating when not. Take my advice (make that my FREE advice), contact the office in San Diego and talk to Candy Wallace today, or send me an e-mail with your phonen number and I will call you today. Don't make unecessary steps, calls or expenses until you know exactly where you are going and how you are going to get there.

BTW, please complete your personal profile so we can better address y our issues by knowing where you live and where your business will be centered.

Jim Davis
Eastern Regional Director
APPCA

Hi there, Jim. Isn't my profile filled out? Unless I'm missing a different link to add more information or something. Well, either way, we are located in Minnesota, in Otter Tail county.

I don't want to appear to be a sneaky information-seeker without purchasing the materials... I would LOVE to buy the materials. It's just a struggle, though.

I just may take you up on that offer, Jim. Perhaps I'll be speaking with you soon!

WJ....click on your user name and it will bring to YOUR profile....or click on "go" at the top, click on personal zone then profile...click on edit, and you can fill it out.

If you cannot take advantage of joining at the moment...then at least buy the book Chef Candy wrote...it will help you more than you think. Then when you can join, you will reap all the other member benefits (being on the find a chef listing, having insurance contact w/discount, PCO, access to member forums, etc, etc)

I have jotted down your number, but am up to my fanny in alligators getting ready for the seminar scheduled for this weekend. Please send me at e-mail as a reminder to call you early next week. my email address is: thecooktoo@comcast.net

We'll talk early next week.

OH - PLEASE GO BACK AND EDIT YOUR POST TO REMOVE YOUR PHONE NUMBER. THIS IS A PUBLIC FORUM AND NOT WISE TO LEAVE THAT NUMBER WHERE THE WHOLE WORLD HAS ACCESS TO IT.

Jim Davis
Eastern Regional Director
APPCA

quote:

Originally posted by Chef Pierre (aka Pete McCracken):

quote:

Originally posted by whitejangmi:
... Are business licenses typically expensive?

In the City of Porterville, it is $25 for six months

Hey Chef Lynette,

I am in Charlotte right now and wanting to start as a PC. I would like to ask you a few questions if that is ok. My email is shawanda.asbury@gmail.com. It would be great if you get this message. Thank you.

Reflection

If you go to the Find A Chef Page you will find my details there.

This is a bit delayed compared to the original postings, but here's what I can add to the subject...

quote:

You also might want to check with the IRS to see if you can claim any expenses that incur without a DBA, which I would think is doubtful.

I am currently a licensed tax professional with the state of Oregon, and you do not require a DBA in order to take your business expenses on your tax return. We have many people who are just running their own business out of their home under their own name and that's what we use on the Schedule C (Business income tax form).

Thank you for clarifying that...suppose it makes sense since we don't use tax id numbers but our social instead. Of course, that doesn't change any business license requirement that a state may have. No biz license needed in Tx (at least not for a service), and I do not have to charge clients taxes. But there are some states that do require an actual business license....that's government for ya...go figure!