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Personal Chef Industry

I would like to know on an average...first starting out, about how many clients a week do you get? I figured I would need 2 clients a week just to survive bills, & monthly buisness costs (such as insurance, quarterly taxes, etc) but I would love to have a minimum of 4 weekly. Does anyone have more than 5 M-F?

Five a week just might kill you...LOL, sort of. Oh, it's possible -- but without an assistant, that would mean that all of your paperwork, pantry shopping, recipe testing, menu development, assesments, marketing, etc. would all happen in the evenings or weekends. Another downside is that should you get sick and have to miss a date, you don't have a lot of wiggle room to reschedule in the near future.

My goal is 3-4 sessions a week. (That's full, regular service...which is what all of my clients are currently.) But you might have different goals -- my goal is to make enough $$ to be comfortable, not to make as much money as I can. I worked my caboose off for years...I'm taking what I hope is a permanent leave from working like a dog. My goal is to be able to pay my bills, go someplace cool every once in a while on vacation and be happy.

But then again, my 401K is in great shape due to the rat race years -- you may not be in the same place yet, or have different goals...

I'd recommend carrying 3 numbers in your head -- know how many sessions you need a month to simply survive -- so that you can quick grab a part-time job if you're underscheduled and not wind up in debt. Then, carry the number of sessions that will put you in the comfort zone -- paying your bills, including those rainy day and vacation funds. Finally, have your limit number -- what you're willing to schedule in the short run in order to make up for dry spells, or vacations, or shopping sprees.

If you can survive on 2 sessions a week, that's great! That's a very possible number and gives you plenty of room to do more without working yourself to death.

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Meredith
Whisk For Hire
Kensington, MD

Meredith, thank you so much for your feedback. I have to say that I always love your comments, your witty, smart, & seem down to earth not to mention a wealth of information. I don't want to literaly slave over a hot stove. My goal I think is actually 3....so that I can still menu plan, shop, bookkeep etc. And not wear my poor tired bones out! Again, thanks for your input!

aww, now I'm all embarrassed. Besides, I'm clumsy, forgetful, I sulk, I have a pottymouth, I always forget to garnish if I've been drinking wine, my houseplants only have a 40% chance of survival and my house is a mess.

Not to mention the old "do as I say, not as I do" factor.

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Meredith
Whisk For Hire
Kensington, MD

Don't let Meredith fool you..she's the BEST! She's just as helpful inside the member's forums as she is out here! One of my heroes!

Especially now that I know she has a pottymouth, sulks, forgets to garnish and is forgetful! I can do all that!

(Got you beat on the houseplants though Meredith! Mine are happy!)

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Lory French
Charleston SC
Thyme Well Spent Personal Chef Service