personalchef Newsletter

Personal Chef

April 30 2009 Personal Chef Newsletter


You can learn a lot from your local restaurants. Mainly, you see not only what folks eat on a regular, but also what they're willing to pay for it. Now couple that info with the knowledge of markups and overhead and you've got a winning combination for understanding the direction you need to go in while creating your pricing structure. Although this is by no means the end all when it comes to what YOU charge, it is a good template.

From this point forward take every opportunity to get into your future clients heads and discover what their hot buttons are that cause them to go out to eat instead of cooking at home and exploit that knowledge by giving them not only what they want, but also what they need.

Bon Appetite!


I had a very interesting conversation with a butcher, a meat wholesaler a mail order food company this past week talking about wholesale to retail costs, mark-ups and profit margin. It was very enlightening and I learned that each place has its own psychology behind their pricing structures. I also found that their mark-ups may give them a profit margin of anywhere between 30 - 38%. This isn't across the board, but it definitely is not a rarity. Take some time to delve into the minds of your suppliers, you'll be all the richer for it.



Here's the latest article from the Personal Chef site at

Your Favorite Eateries - A Guide To Pricing
Jason Hodge - Editor, Personal Chef & Vegetarian Sites
Restaurants, diners and bistros alike can be more than just a place to eat. They can be your interactive classroom. Personal chefs ask me about how to price their services; and although there's no real concrete number, there are principles to give you some direction on pricing your services.





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You know, I really enjoy writing for you. If you tell me the areas you're most interested in I'll do my best to address them. Let me know what's on your mind and let's have a lot of fun together as we explore the world of food and the folks who love it. Pass this newsletter along and let's do breakfast, lunch and dinner together.

Join me next week when I put out more foodie stuff!!!

As always... it's been a pleasure sharing with you. Until next time...

Jason Hodge
Personal Chef & Vegetarian Editor - join my friends on MySpace and be ready for my upcoming cooking series. - be the first to know when I have new content!

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