air bnb model is super intriguing. the mutual benefits in the relationship between the air bnb host, and a chef essentially on retainer for these spaces is amazing. curious about how the larger networking model he describes might begin to take shape.
How do you have customers pay for groceries/food you use for they're event? Do you have them pay upfront and how do you get the quote to give them for the food?
As you didn’t really receive an answer I’ll drop one in. I do part time private chef work in the uk. There is numerous different ways you can cost it in, either by the cost per head or setting it as a food budget on its own. For example doing a dinner for 6 people, 3 courses maybe a £/$100 food budget. You don’t usually(but I’m sure you can) get them to pay upfront for food, you usually pay for it, do the shopping then the prep then show up to the event cook the food and go, often invoices are handed over before you arrive via email, sometimes it can be the next day if you know the client well. You invoice for the 100 food budget, your time(wage) and sometimes travel. So say 100 food, 165 wage and 8 travel. At 165 say 20 dollars an hour gives you just over 8 hours 3.5 for prep, and the rest at the venue and maybe 30 mins for shopping
It's easier when you're transparent with them. 9 out of 10 only care about noise and mess. If you can keep both of those to a minimum, most people couldn't care less about what you do in their space. They just don't want anything getting ruined or the cops getting called.
