As with every business, there are certain considerations you must make, in order to keep your doors open, business growing, and success on the horizon.
- Business Structure
Mise En Place, the process of getting things ready [to increase efficiency and uniformity in your cooking processes], is a technique that not only can, but should be extended beyond your clients' kitchens.
As a personal chef, and not a caterer, there are certain restrictions that prevent you from being as efficient as you could otherwise be. Bottom line... you lose a lot of time, limit clientele, and ultimately put glass ceilings over your potential earnings and exposure. It's a cold reality in this field of work; but I have some great solutions for you!
- Go Semi-Commercial!
Although you may not want to have a full-on commercial kitchen, or may not be able to afford one starting out, you may be able to rent some space and time in a certified commercial kitchen, where you could get all of your bases done, packaged, and ready for use in your clients' homes. It's a perfect scenario that will allow you to reduce your time by, in many cases, 75%. That's a great savings of time, which also means you can take on more clients in that left over time.
You've just increased your earning potential by 400%!
- Bottle & Package Ahead of Time!
If you're into making your own signature rubs, spice blends, etc. like me, bottle all of your sauces, drizzles, marinades, rubs, along with all of those things that need time to properly bloom in flavor and complexity. It allows you to accomplish things you couldn't otherwise in the traditional 4 hour client window. This will mean the difference between your clients getting the authentic and unique, or something they could probably get from any other chef.
- Menu Bundle!
It may sound a bit obsessive compulsive, [ ;) ] but when you do your shopping, group your ingredients together by menu. I call this menu bundling. What this does is saves you time when you need to get your prep work done by putting everything in that recipe right in front of you at once.
It saves you a boatload of time!
I think you get the idea. Mise en place can be for more than on-site work; and it applies to every aspect of your business. We just explored its relation to food this go-round.
For more information connect with me on my Facebook page and/or visit my YouTube channel ask your questions, leave your comments, share it, and most importantly grow your business the smart way!
Until next time...