Stop Guessing What to Charge.
Built for private dinners, not meal prep.
The free Private Dinner Pricing Guide that shows you your real per-person menu price in 20 minutes. No spreadsheet skills required.
You're Probably Subsidizing Your Clients' Dinners.
Most personal chefs price by gut feel. They look at what groceries cost, add a bit for their time, and hope the number sounds reasonable.
It doesn't account for insurance. Or fuel. Or the three hours of shopping and prep before you even turn on a burner. Or the cleanup after.
When you skip those costs, the money comes from somewhere. It comes from you.
One Formula. One Real Number.
There's a pricing formula that takes every hidden cost into account. Groceries, overhead, your markup. It gives you a per-person, per-course menu price that actually covers what it costs to do this work.
No guessing. No hoping. A number you can stand behind when a client asks "how much?"
This worksheet walks you through that formula, step by step. You fill in your real numbers, and it does the rest.
A 5-Page Fillable Pricing Guide
The hidden costs checklist
Shows you everything you have been leaving out of your pricing.
A simple volume calculator
So you know how your guest count affects your per-person cost.
The monthly fixed costs worksheet
Captures every dollar your business spends whether you cook or not.
A food cost estimator
Breaks your grocery spending down to a per-person, per-course number.
The pricing formula itself
Same math I use in my own private chef business. Plug in your numbers, get your price.
A reality check section
Shows you where your number lands compared to the rest of the industry.
Built by a Working Private Chef.
I'm Ben Kelly. Red Seal certified, 25+ years in kitchens, two published cookbooks, 100+ TV appearances. I still cook private dinners every week. This worksheet uses the exact same pricing formula I use to price my own menus. It's not theory. It's what works.
Know Your Number in 20 Minutes.
Fill in your real costs. Get your real price. Stop leaving money on the table.