The Professional Personal Chef: The Business of Doing Business as a Personal Chef

The Professional Personal Chef......Page 6
CONTENTS......Page 8
PREFACE......Page 10
The Business of Being a Personal Chef......Page 16
Organization of the Text......Page 18
Introduction......Page 22
Types of Ownership for Your Business......Page 23
Incorporation......Page 26
Taxes......Page 27
Sales Tax......Page 28
Other Taxes Important Considerations......Page 29
Conclusion......Page 30
Introduction......Page 36
Legitimize the Business......Page 37
DBA......Page 38
Business License......Page 39
Insurance......Page 40
Conclusion......Page 41
Introduction......Page 46
Writing the Business Plan......Page 47
Parts of the Plan......Page 48
Two Types of Business Plan......Page 49
Issues to Consider as You Prepare Your Business Plan......Page 50
Conclusion......Page 52
Introduction......Page 58
Vision Statements......Page 59
Mission Statements......Page 60
The Elevator Speech......Page 61
Conclusion......Page 63
Introduction......Page 68
Estimating Your Start-up Cost......Page 69
Finding Capital......Page 71
Cash Management......Page 73
Figuring It All Out—Just How Much Money Am I Going to Make Anyway?......Page 75
Major Expenses......Page 78
Conclusion......Page 80
Introduction......Page 88
Identify Potential Clients......Page 89
Doing Market Research......Page 90
Mailed Surveys......Page 93
Niche Markets......Page 96
Conclusion......Page 99
Introduction......Page 104
The Marketing Plan......Page 105
Advertising and Promotion......Page 106
Press Release and Publicity......Page 109
Conclusion......Page 111
Introduction......Page 116
The Sales and Service Cycle......Page 117
Initial Contact and First Impressions......Page 118
Client Assessment Sales Presentation......Page 120
Pricing Structures......Page 124
Food Storage Containers......Page 126
Menu Selection......Page 128
Service Agreement and Closing the Deal......Page 131
Client Follow-Up......Page 132
Conclusion......Page 133
Introduction......Page 138
Customer Service......Page 139
Firing a Client......Page 141
Assessment and Customization......Page 142
Conclusion......Page 145
Introduction......Page 154
Grocery Shopping Tips......Page 155
Kitchen Ho!......Page 156
Freezing 101......Page 159
Handling and Warming Instructions......Page 160
Shopping and Packing Tips......Page 161
Conclusion......Page 163
Introduction......Page 170
Commercial Kitchen......Page 171
Catering......Page 173
Teaching in a Commercial Kitchen......Page 174
Dinner Parties......Page 175
Conclusion......Page 176
APPENDIX......Page 182
GENERAL FOOD HEATING TIPS......Page 184
Convection Oven Cooking......Page 185
A Personal Chef Business Description......Page 202
Client Assessment Form......Page 203
Allergy Assessment Form......Page 205
Fee......Page 206
Please Note......Page 207
Expenses......Page 208
Sample Press Release......Page 210
INDEX......Page 212