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Setting up a Personal Chef Business

All you need to know about starting and running your business

Business guides » Setting up a Personal Chef Business

What is a Personal Chef Business?

A personal chef is a self-employed individual who runs a professional culinary business providing customised meal preparation and cooking services to their clients. A personal chef works for private clients and may prepare meals in the client’s home on a daily, weekly or monthly basis. They can work in a home kitchen or a commercial kitchen, depending on their clients’ needs. In some cases, personal chefs prepare meals in their own private kitchens and transport or deliver the food to their clients. Personal chefs typically work for high-net-worth clients.

A personal chef can work at a client’s home or business or at an event their client is organising or hosting. Some personal chefs also provide catering services for their clients, for example by providing food for a dinner party, a brunch or an organised event. If you set up a personal chef business, you will create individualised multi-meal plans, providing your clients with customised, nutritious and delicious meals, taking into account their food preferences and dietary requirements.

You may provide meals including breakfast, lunch, dinner, desserts, snacks and sides, either from an existing menu you have created (which can be customised to each client) or a completely new menu that is created from scratch, often in collaboration with the client.

Unlike a private chef, who is employed on a permanent basis by one client, often lives in the same residence as their client and is available to make fresh meals on demand, personal chefs often work for multiple clients in one week on a pre-agreed schedule.

Meals may be prepared with the intention of being eaten immediately or prepared in advance. For example, you may package and label the food and provide the client with detailed information on storage, cooking and heating instructions. Many clients hire a personal chef because they do not have the time or desire to prepare meals themselves. Personal chefs are also popular with people with specific dietary needs and restrictions and those who are looking to expand their culinary horizons or eat more healthily.

There are many different types of personal chefs. You may act in one role (as a specific type of personal chef) or act in multiple roles depending on the needs and preferences of different clients.

Some of the different types of personal chefs include:

Private personal chefs

This type of chef works directly in their clients’ homes and creates customised menus, prepares meals and handles the plating, serving or storing of meals. They may work for the same clients on a regular basis or work with new clients on a short-term basis.

Catering personal chefs

This type of personal chef focuses on preparing meals for private events, parties, corporate events and special events, such as weddings. You may be hired directly by the client or work in conjunction with a catering team.

Meal delivery personal chefs

This type of personal chef specialises in preparing meals and delivering them to their clients’ homes. A meal delivery service is most popular for people who want to refrigerate or freeze the food to be eaten at a later time.

Health and nutrition personal chefs

This type of personal chef specialises in preparing healthy and nutritionally balanced meals that are designed to help their clients meet their health, wellness and fitness goals. Menus are usually created collaboratively with clients; for example, if their goal is to build muscle, you will prepare high-protein meals to help them achieve this goal.

Holiday personal chefs

This type of personal chef may work in an area that is popular with holidaymakers. For example, there may be a large number of villas or chalets that are rented on a short-term basis and you may offer cheffing services to holidaymakers, for example, by providing meals for them whilst they are on their holiday.

Recipe development personal chefs

This type of chef focuses on developing creative and innovative recipes and meal ideas. They may work for private clients or for another food business. They are responsible for creating, testing and refining recipes.

Personal chefs are often paid per meal or per day. You may work as the sole chef or work with a small team of chefs or kitchen staff. Because you will be working for different clients, you will need to be confident working in different kitchens and different work environments with different equipment and different client needs.

One of the most important aspects of a personal chef business is meal preparation. You will be required to create recipes and plan menus, source ingredients and supplies and prepare and cook meals for your clients.

There are many responsibilities associated with running a personal chef business. Your duties can vary depending on the individual client.

Some of the responsibilities could include:

  • Meeting with clients and discussing dietary needs and food preferences.
  • Planning meals based on the client’s needs.
  • Creating, developing and customising recipes.
  • Creating a customised menu (often in consultation with the individual client).
  • Providing clients with a cost for your services and an estimation of costs for ingredients.
  • Sourcing and purchasing ingredients and stock.
  • Purchasing and maintaining equipment (e.g. professional chef knives).
  • Stocking the client’s pantry.
  • Preparing and cooking meals (usually in the client’s kitchen).
  • Plating the food.
  • Properly storing food and providing clients with storing and heating instructions.
  • Calculating use-by dates.
  • Handling food safely and hygienically.
  • Overseeing any kitchen staff or assistant chefs.
  • Ensuring you have in-depth, up-to-date and accurate knowledge of special dietary requirements and restrictions.
  • Catering to special dietary needs, including allergies, vegan, vegetarian, kosher and gluten-free diets.
  • Being aware of nutritional information (e.g. calories, protein, saturated fat).
  • Cleaning and sanitising all equipment, work surfaces and food preparation areas and maintaining high standards of cleaning.
  • Meal delivery.
  • Offering personalised cooking lessons, either on a 1:1 basis or in groups.
  • Ensuring you manage your time effectively and ensuring that all meals are prepared, cooked and served or delivered to your clients on time.
  • Managing food inventory.
  • Following food safety and hygiene policies.
  • Complying with all legal guidelines and health and safety requirements.
  • Completing business and administrative tasks, such as budgeting, accounting, forecasting and reporting.
  • Handling payments and invoices.

 

Starting up a personal chef business can be both personally rewarding and financially lucrative. To succeed in this industry, you will need to be skilled in creating and customising recipes, menu planning, sourcing ingredients and preparing and cooking meals. You will also need to be familiar with a wide range of culinary styles and techniques and be able to prepare different types of food.

As well as being culinarily creative with strong food preparation and cooking skills, to help your business succeed, you will also need to be organised and efficient with strong time-keeping skills. You will also need a passion for food and a high level of knowledge about the food industry, including the necessary skills, knowledge and experience to plan your menu, implement food safety and hygiene policies and prepare and cook food to a high standard.

Previous experience working as a chef will also be required. Strong communication skills, good organisation skills, good negotiation skills and the ability to work independently and as part of a team are also recommended.

Types of Customers

A personal chef business can work with many different types of clients, including:

  • Families.
  • Working professionals.
  • People with specific dietary requirements or health and nutrition goals.
  • Private and organised events, such as weddings, parties and corporate events.
  • Food businesses.

 

Although the types of clients that use the services of a personal chef can be extremely varied, depending on multiple factors, defining your target market more precisely makes it easier to focus on the specific clients who are most likely to use the services of your business and determine exactly where and how to market your business.

Some of the factors that can influence your typical client base include:

The type of personal chef you are

As mentioned above, there are several different types of personal chefs. You may choose to act in different capacities for different clients; for example, you may offer a food delivery service to one client, healthy and nutritional meals to another client and offer occasional catering services.

Alternatively, you could choose to focus on one particular type of personal cheffing. Consider the typical clients who are likely to use your services, based on the type of personal chef business you set up.

The cuisine or food you specialise in

This is another important factor in determining your typical client base. You may offer a hugely varied menu with many different meal options available. Alternatively, you could choose to specialise your menu and the type of food preparation you focus on. For example, you could specialise in healthy, nutritious meals, vegetarian, vegan or kosher food or a particular cuisine. Consider how choosing to specialise or not specialise your food can impact your typical client base.

Your location

This will be a key determiner of your typical client base. The majority of personal chefs work for clients that are conveniently located to them. To maximise your customer reach, you may set up a personal chef business with multiple chefs working for you in a range of locations, which allows you to expand your geographical reach. Alternatively, your business may only operate in one specific location, particularly if you operate as the sole chef. In this situation, your typical client base will be made up of people located within your area of operation.

Your pricing strategy

Your price points will be a key determiner of your customer base.

The clients of a personal chef business can typically be separated into three pricing categories:

  • Budget: This type of client is looking for the lowest-priced personal chef and is usually happier with a more limited menu and more basic service. Price will be a major factor when choosing a chef.
  • Mid-range: Mid-range clients are looking for a combination of quality and affordability. Although they don’t want to pay premium prices, they don’t look for the cheapest option either and instead look for a less limited menu and higher quality food at a reasonable price.
  • Luxury: This type of client wants the highest quality, best-tasting food and is willing to pay higher prices. These customers will look at factors such as your menu, the quality of your ingredients, the services you offer and your brand, rather than your prices.
Cooking Personal Chef Cartoon
Personal Chef Cartoon
Food Cartoon

Equipment You Will Need

Unlike many other businesses operating in the food industry, a personal chef business usually has relatively few equipment requirements. This is because most of your food preparation and cooking will be done on-site and the majority of clients that work with your business already have fully functioning kitchens with all the necessary tools and equipment that you require.

However, if your business has its own industrial kitchen or you prepare meals from your home, your equipment requirements will be significantly higher.

Some of the equipment you may require for a personal chef business includes:

General Equipment Requirements

The following equipment will likely be required regardless of the type of personal chef business you set up:

Professional chef knives

Regardless of the type of kitchen you work in, you will likely want your own set of professional chef knives that you take with you to each job. This is because knives in different kitchens can be inconsistent in quality, may not have been cared for and may not suit your cutting style and technique and the types of food you specialise in. When choosing your knife set, consider the material, shape and size of the blade, the weight and balance of the knives, the shape and material of the handle and the required maintenance.

Storage containers

Storage containers are necessary if you provide pre-cooked meals or offer a meal delivery service. Containers can also be used for safely storing any opened stock, to prevent spoilage or contamination, and to store any cooked or pre-prepared food, such as salads, to keep them fresh for longer. Ensure your storage containers are strong and airtight.

Some storage containers you could opt for include:

  • Food storage containers in different shapes and sizes.
  • Dough containers.
  • Kitchen canisters.
  • Large ingredient bins (for storing larger amounts of dry ingredients).
  • Vegetable crispers (to keep your fruits and vegetables fresh and crisp).

 

Date labels

These are necessary to label when ingredients were opened and when certain items were cooked. It ensures that all stock, ingredients and food products are completely safe to use and that your kitchen is operating in line with food safety and hygiene guidelines. If you deliver pre-prepared meals to your clients that they can store and heat up at a later time, you will need to attach date labels to each meal stating when the meal was cooked and when it must be eaten by.

Ingredient labels

If you package the meals to be eaten later, each meal should be clearly labelled with a list of ingredients, including any allergen information and nutritional information.

Personal Protective Equipment (PPE)

PPE is a necessary purchase for all food businesses, as it helps to protect your food from contamination. PPE can also protect you and your staff from harm (e.g. when using sharp instruments or hot equipment). Some PPE you may require includes hairnets, gloves, oven mitts, anti-slip footwear and aprons.

A computer or laptop

If you plan to advertise your personal chef services online, a computer or laptop is essential. You can use your computer for liaising with clients, creating appointments and schedules, ordering ingredients and stock, advertising and marketing, running your business website and handling any business and administrative tasks. If you plan to work from different locations or take your computer to in-person meetings with you, you will need a laptop, rather than a desktop.

A website

A website is useful for advertising and marketing your business and allows potential clients to find your services online. Your website should be aimed at potential clients and consider how best to attract them to your business. Your website should list the types of services you offer, the food and cooking you specialise in, your skills, training, experience and specialities and the locations you operate in. Your website should also list your contact information to allow potential clients to contact you.

Business software

Software can have a variety of uses, including:

  • Scheduling clients (e.g. time and date of each job).
  • Organising and managing daily operations.
  • Creating, tracking and sending invoices.
  • Managing payments.
  • Accessing client information.
  • As a payroll tool.
  • Scheduling appointments (e.g. meetings with your clients).

 

Depending on the business software you opt for, you could also have tools for increasing your revenue, including booking tools and marketing tools. Many types of business software come with a mobile application for easy access on the go.

An email service

Setting up your own email service using your own domain may be beneficial as your business grows. A business domain can make your business seem more professional and official. Using a public email domain such as @google or @hotmail can look less professional compared to using your own business domain, for example, oscar@opersonalchef.co.uk. You will need to make sure your email service is fully secure and encrypted and abides by email security policies in the UK.

A lead generation tool

An increase in leads can result in an increase in clients, increased business and higher revenue. Your leads can come from multiple sources, including visits to your website, through your marketing and advertising strategies and via recommendations. By using a lead generator tool, you can identify leads and convert a prospective customer into a real customer.

A lead generator tool can help you to:

  • Create organic advertising and paid ads.
  • Improve lead generation via emails and social media.
  • Improve your business-to-business (B2B) marketing.
  • Automatically organise prospective customers.

 

Invoice software

You will likely need to issue invoices to your clients and keep them for your own records (and for when you submit your taxes). Digital invoice software allows you to create electronic invoices, send them to your clients and store them safely.

Business cards and appointment cards

Business cards can be used for advertisement purposes and handed out to clients and potential clients. Your business cards should include your business name and logo, the services you offer, your location and your contact information.

A payment system

The type of payment system you require will depend on your primary selling strategy. For example, if you accept in-person sales, you will likely require a Point of Sale (POS) system with a cash till. If you accept orders online, you may require an online payment system.

Kitchen Equipment Requirements

The following equipment may be required if you set up an industrial or home kitchen where you prepare your clients’ meals:

Rubbish bins and a waste disposal system

You will need rubbish bins in all food preparation areas. You will also need different bins for different items to ensure you are disposing of rubbish correctly and following recycling guidelines.

Cleaning equipment

If you work in your clients’ kitchens you may use their cleaning equipment or supply your own. Keeping all areas of the kitchen clean and cleaning after all food preparation tasks is imperative. Food preparation, cooking and storage areas and food equipment are particular areas that should be cleaned thoroughly, to avoid cross-contamination and the breeding of bacteria. You will likely need different cleaning materials for different parts of your kitchen. You may need to invest in cloths, sponges, antibacterial surface cleaners, bleach, sanitiser, dishwashing soap and a sweeping brush and mop.

A fridge and freezer

A fridge and freezer are essential in your kitchen. You will need to store any perishables and fresh stock or ingredients in your fridge or freezer. Consider how much you will need to store when considering what size you will need. If you have the available space, you may opt for an industrial-sized fridge and freezer. Ensure both the fridge and freezer are set to the correct temperature.

Cooking appliances

You will need different appliances for different types of cooking. The appliances you opt for will depend on your menu and the size of your kitchen.

Some popular choices are:

  • An oven (e.g. a convection oven, combination oven, fan oven or pizza oven).
  • A grill.
  • Hobs.
  • A range.
  • A deep fat fryer.

 

Cookware

Depending on what you cook in your kitchen, there are several different pots and pans and other cookware you may require, including:

  • Saucepans.
  • Frying pans.
  • Woks.
  • Grill pans.
  • Sauté pans.
  • Baking trays.
  • Roasting pans.
  • Skillets.

 

You may require multiple pieces of the same cookware items (e.g. multiple frying pans) for different types of cooking and to ensure foods are kept separate.

Bakeware

If you prepare any baked products, such as pizzas, pies, bread and cakes, you will need to purchase bakeware. This is the type of equipment you will use to bake your products. Investing in quality bakeware is recommended, particularly if the equipment will be heavily used, as it can be susceptible to dents and warping.

Some pieces of bakeware you may need to purchase include:

  • Bread pans.
  • Baking trays.
  • Moulds.
  • Muffin tins.
  • Cake pans.
  • Pie pans.

 

Kitchen accessories

Some kitchen accessories you may require include:

  • Colour-coded chopping boards.
  • Kitchen knives and a sharpening stone.
  • Slicers.
  • Mixing bowls.
  • Food processors, mixers and blenders.
  • A toaster.
  • Temperature gauges.
  • A strainer and colander.
  • A timer.
  • Weighing scales, measuring cups and a measuring jug.
  • Oven gloves.
  • Baking paper, greaseproof paper and aluminium foil.

 

Cooking utensils

Some cooking utensils you could require are:

  • Spatulas.
  • Tongs.
  • Stirring spoons.
  • Whisks.
  • Ladles.
  • Peelers and graters.
  • Tin openers.

 

A heavy-duty food processor

A food processor can help to reduce prep time and your labour costs. It can be used for a variety of tasks, including chopping vegetables, pureeing soup, mincing meat and kneading dough. A food processor can shred, knead, dice and grind and combine ingredients into the required mixture using a multipurpose blade that rotates at a high speed.

A mixer

A mixer is used to combine ingredients in preparation for cooking or baking and is utilised for tasks such as stirring, whisking and beating. Mixers are particularly popular for mixing the batter for cakes and cookies and for creating dough. You could opt for an industrial mixer, as they are more durable and more reliable. When deciding the type of mixers that are best for your business, consider the size and capacity of the mixer, the power and the type of mixing they are capable of (for example, mixing, kneading, blending and whipping).p>

The most common mixers are:

  • Planetary mixers.
  • Horizontal mixers.
  • Spiral mixers.

 

Ventilation

A professional kitchen requires more complex ventilation, as kitchens are commonly filled with smoke, steam, odours, high heat and potentially harmful gases.

Some ventilation you could install includes:

  • Ventilation hoods.
  • Exhaust fans.
  • Makeup air systems.
  • Fire suppression systems.

 

Storage racks and shelving

Shelving creates a safe and organised area for storing non-perishable ingredients (such as bread, seasoning and dried pasta), as well as equipment, accessories and utensils. Shelves also allow you to maximise the space in your kitchen. You will need enough shelving to keep stock separate and keep your kitchen well-organised.

Equipment sink

This sink should be used specifically for cleaning, disinfecting or storing food equipment and utensils and should not be used for handwashing. You must ensure the sink has both hot and cold running water.

Handwashing sinks

You will need separate handwashing facilities and cannot use the same sink for handwashing and food preparation or equipment. This sink must be exclusively used for handwashing. A handwashing sink helps to encourage good hygiene practices in your business.

Safety equipment

Some of the safety equipment your business may require includes:

  • Fire extinguishers.
  • Rubber floor mats.
  • Wet floor signs.
  • First aid kits.

 

A CCTV system

If you store expensive equipment and stock on your premises, a CCTV system is necessary for protecting your business from theft and burglaries. It can also help to protect you in the event of a threatening customer or an allegation against your business. A CCTV system can cost between £300 and £5,000 depending on the specification of the equipment, how many cameras you require, and the installation costs.

Personal Chef Cooking

Typical Costs

When you are setting up your personal chef business, an important consideration you will need to make is the approximate costs associated with starting up and running this type of business. Calculating your typical costs allows you to estimate your initial investment requirements, any monthly and annual costs, your pricing strategy, your profit goals and your acceptable profit margins.

There are multiple costs associated with setting up and running a personal chef business. Some of these costs will be one-off initial costs that you will need to pay when you are setting up your business. Other costs will be ongoing costs you will need to pay regularly – usually weekly, monthly, quarterly or annually.

Although typical costs can vary, depending on the type of personal chef business you set up and the size of your business, the typical costs you can expect to be responsible for include:

Equipment

Your equipment is an important purchase, as without it you will not be able to run your personal chef business. The cost of equipment can vary based on whether you use your clients’ kitchens or your own kitchen, how large the kitchen is and the type of equipment you require. You may choose to purchase less equipment initially and expand your equipment as your business grows. Equipment for your personal chef business can cost between £5,000 and £50,000.

Stock and ingredients

Your clients may pay the cost of stock and ingredients upfront. However, because these costs may not be known until the order has been placed, it is more likely that you will pay the costs upfront and be reimbursed by the client. Stock and ingredients can, therefore, be a major monthly expenditure that you will need available funds to cover. You can reduce the cost of your stock by buying wholesale, buying in bulk and shopping around.

Maintaining, repairing and replacing equipment

Repairs, maintenance and replacements are ongoing costs you will need to factor into your budget. Although some of your equipment and machinery will come with warranties, repairs and replacements are inevitable – particularly because food preparation and cooking equipment typically experience heavy use. Regularly cleaning and maintaining equipment and ensuring it is used correctly can extend its life, but potential repairs and replacements should still be factored into your budget.

Your premises

If you open an industrial kitchen to prepare the food, your premises will be a major expenditure. You will need to rent your premises on a monthly or annual basis. Rental prices can vary significantly, depending on the location and the size of the premises. City centre locations and locations close to points of interest usually have the highest rental costs. Rental costs are often calculated per square metre. They can range significantly, from £500 to £15,000 per square metre annually. Your rental cost may be higher if you are renting an already established, refurbished or equipped industrial kitchen.

Refurbishment and installation costs

If you open an industrial kitchen or prepare food from your home kitchen, you may need to refurbish or convert your premises to install the equipment you need for your business and make the area fit for purpose. If your premises doesn’t have an established kitchen, you will need to set one up, which may include installing the necessary water, electricity and gas lines. Renovation costs can vary, from £5,000 to £50,000 depending on the level and scale of work required. As part of your renovation costs, consider how you can make your premises easy to clean, safe and in line with health and safety regulations.

A vehicle

If you work as a personal chef, your job will require you to travel to different clients, whether to cook in their kitchen or deliver food. You could choose to use your personal vehicle or purchase a specific vehicle to be used for business purposes. The cost of a vehicle can vary, depending on whether your purchase a new or second-hand vehicle. Prices typically start at £5,000 for a second-hand vehicle and £20,000 for a new vehicle. You also need to incorporate your vehicle running costs into your budget, including your vehicle insurance, petrol, MOT, services and the costs of any repairs. These costs can vary significantly, depending on the age and condition of your vehicle, the level of insurance you choose and the amount of travel you need to do. Typically, you can expect to pay between £50 and £150 per month.

Running costs

These are the day-to-day costs associated with running your business. Your running costs can vary significantly depending on the type of personal chef business you set up, whether you have a premises and the size of your premises. Some running costs are paid monthly, and others are paid quarterly or annually.

Your running costs can include:

  • Utilities (e.g. electricity, gas and water bills).
  • Council tax.
  • Import fees and taxes.
  • Delivery fees.

 

To maximise your profits, try to keep your running costs as low as possible.

Staff

You will need to hire staff such as chefs and other kitchen staff. You will need to pay any staff you employ at least the national minimum wage and account for other expenses such as holiday pay, sick pay, maternity/paternity pay, National Insurance and any company pension contributions.

Branding

When creating your brand identity, consider how you want your business to be perceived by potential customers; consider the type of personal chef business you are setting up, your menu and your typical customer base. Branding can include creating your business’s visual identity, design and aesthetic, your business name and logo, your signage and your website. You could hire a professional to help you with branding or do some or all of the work yourself. Branding can cost between £500 and £10,000, depending on the level of work required.

Advertising and marketing

To ensure your personal chef business attracts customers and creates maximum profits, you will need to spend money on advertising and marketing. It is recommended that you spend between 1%-3% of your annual turnover on marketing. For example, if your annual turnover (or your desired annual turnover) is £90,000, you should spend between £900 and £2,700 on advertising and marketing. You may need to invest more money when you initially set up your business or when you are trying to grow your business. To reduce your costs, capitalise on free marketing strategies, such as on social media or in your local community. Once your business is established, you should be able to reduce your advertising costs.

Training

You and your employees will need to obtain food hygiene training before you open your business. You will also need to refresh your training regularly (at least every three years). You may also opt to undertake other training courses, such as allergy awareness, food labelling, first aid and assessing risk. You can expect to pay approximately £20 + VAT per training course per person.

Business insurance

There are multiple coverage options available for a personal chef business. Some types of coverage are optional, whereas others are mandatory.

Your coverage options include:

  • Public Liability Insurance.
  • Employers’ Liability Insurance.
  • Product Liability Insurance.
  • Building and Contents Cover.
  • Stock Insurance.
  • Personal Accident Insurance.
  • Food Contamination Insurance.
  • Business Interruption.

 

Prices can vary, depending on your insurance provider and the level of coverage you choose. Prices typically start at £15 per month.

Typical Pricing for Customers

Once you have calculated the expected costs associated with setting up and running a personal chef business, you can then set your pricing strategy.

Personal chefs create their own rates. You may choose to set your prices per meal, per day or for a set time period. Some personal chefs also offer packages, for example a set price for five days of lunches. The majority of chefs charge a fixed rate for their services, with the cost of any ingredients and supplies being fronted or reimbursed by the client.

Multiple factors will influence your pricing strategy including:

  • The types of meals you cook.
  • The type of personal cheffing you specialise in (e.g. events, private cheffing, food delivery).
  • The number of people you are catering for (the more people the higher the price).
  • The complexity of the meals and the ingredients you use.
  • Your experience, qualifications and training level and your cheffing experience.
  • Your food preparation and cooking skills.
  • Whether the meals specifically cater to special dietary, health or nutrition needs.
  • Your business’s reputation.
  • The demand for your services.
  • Your location.
  • The number of chefs and other kitchen staff that are required.

 

The cost of a personal chef can vary, from £20 to £200 per hour.

Safely Running a Personal Chef Business

Safe practices in your personal chef business can help to protect the health, safety and well-being of you and your clients.

Some ways you can safely run your personal chef business include:

Obtain training

Food hygiene and health and safety training courses are recommended for you and any employees that work for your business. Training courses can teach you how to safely run your business and any health, safety and hygiene regulations you should be aware of.

Some training courses you could opt for include:

  • Allergen Awareness.
  • HACCP.
  • Nutrition and Healthy Eating.
  • Anaphylaxis Awareness.
  • Food Labelling Regulations Training.
  • Workplace First Aid.
  • Assessing Risk.
  • Personal Protective Equipment (PPE).
  • RIDDOR Awareness.
  • Slips, Trips and Falls.

 

Be aware of food hazards

Food hazards are any contaminants that could enter food and cause harm to consumers. All chefs should be aware of food hazards, the risks associated with these hazards and how to prevent contamination.

The main food hazards are:

  • Biological: These hazards are microorganisms that contaminate food, usually during the cooking, chilling or storage processes. Biological hazards can also occur through cross-contamination. Examples of biological hazards are bacteria, fungi and viruses.
  • Chemical: Chemical hazards occur when naturally occurring or human-made chemical substances contaminate food. For example, chemicals from cleaning products, toxins produced by animals, plants and microorganisms, or chemicals that are added to food and drink.
  • Physical: This refers to foreign materials or objects that enter food or drink during preparation or handling. Physical hazards can include natural hazards, such as shells, bones and pips, and unnatural hazards, such as hair, fingernails, plastic and wood.
  • Allergenic: Allergenic hazards can cause an allergic reaction or anaphylaxis in people with allergies. Allergenic hazards can occur through cross-contamination, such as the foods being prepared in the same workspace.

 

Ensure proper ventilation

To reduce exposure to smoke, steam, high heat and harmful gases, you will need to install a proper ventilation system.

A ventilation system can:

  • Improve your indoor air quality.
  • Reduce the temperature of your kitchen.
  • Reduce odours.
  • Remove grease from the air, your surfaces and equipment.
  • Reduce your energy bills.

 

Your ventilation system will likely also include fire suppression equipment, which can help reduce the likelihood of a fire occurring in your kitchen. If you are working in a kitchen that doesn’t belong to your business, check whether proper ventilation systems are installed. You can also open windows and doors to bring fresh air into the kitchen and reduce smoke, steam and gases.

Safely store food

All food must be stored safely to prevent contamination and to ensure it is of good quality and safe to consume. This includes meals you provide to your clients and any open food (e.g. butter or pasta) that you may use again. The storage practices you implement can depend on whether you store food in your own kitchen or solely use clients’ kitchens.

Some safe storage practices you should follow include:

  • Keep storage areas clean and tidy.
  • Check food deliveries are safe and of good quality before accepting them.
  • Follow the First In First Out (FIFO) stock rotation system.
  • Pay attention to use-by and best-before dates.
  • Ensure fridges and freezers are set to the correct temperature.
  • Follow the storage instruction on pre-packaged food.
  • Store raw food and high-risk food correctly (e.g. below ready-to-eat foods).
  • Store foods that contain allergens separately.
  • Store any chemicals away from food.
  • Label any chilled or frozen food with the date.
  • Ensure hot hold food is kept at the correct temperature (63°C and above).
Personal Chef
Personal Chef Cooking Dishes

Ensure you have safety equipment

Safety equipment is a necessity to help your kitchen run more safely and to ensure you have the correct equipment available in the event of an incident or emergency. Ensure safety equipment (such as fire extinguishers and first aid kits) are easily accessible and that you know how to use them. Implementing a system for regularly checking your safety equipment is also recommended.

Keep kitchen floors clean and dry

Slips and falls are one of the most frequent causes of injuries in food businesses. Slipping or falling on a floor that is wet or slippery can lead to an injury and could result in your business being sued. Implement a policy that any spills are mopped up immediately and ensure you have ‘Wet Floor’ and ‘Caution’ signs (if you have an industrial kitchen) and that these are used when necessary. You should also perform regular inspections of your kitchen to check for any hazards that haven’t been reported.

Ensure good personal hygiene

Good personal hygiene is essential when working in the food industry.

Good personal hygiene can include:

  • Following handwashing procedures.
  • Tying back hair or covering hair.
  • Not wearing false nails or nail varnish on your fingernails.
  • Not wearing jewellery or watches when preparing or cooking food.
  • Not wearing strong perfume or other chemical products that could contaminate the food.
  • Wearing Personal Protective Equipment (PPE).
  • Following good habits, such as not coughing or sneezing near food and refraining from touching your hair or face.

 

You should also be aware of staff illnesses and ensure you or your employees are not near food if they are displaying signs of illness or have recently experienced vomiting or diarrhoea.

Ensure correct cooking temperatures

All food businesses, including personal chef businesses, must ensure they are cooking and baking at the correct temperature. This is to reduce or eliminate the risk of food poisoning. Ensure your oven or other cooking equipment is set to the correct temperature and use a food thermometer to ensure food is thoroughly cooked. Any food must also be cooled in line with the guidelines and hot-hold food must be kept at the correct temperature and kept for no longer than two to four hours.

Keep clear and accurate records

Personal chef businesses can be inspected by the Environmental Health Officer (EHO). During an inspection, they may request to see up-to-date records of your risk assessments, health and safety policies, allergen information, and temperature checks. Keeping such records not only helps to protect your business and improve the likelihood of you receiving a higher score, but it also ensures procedures are followed at all times.

Conduct risk assessments

Although not a legal requirement for businesses with fewer than five employees, risk assessments can help to eliminate risks and ensure safe practices in your business.

As part of your risk assessments, you should:

  • Identify hazards.
  • Determine who could be at risk.
  • Evaluate any potential risks.
  • Implement relevant safety measures.
  • Record the results of the risk assessment.
  • Review the risk assessment regularly.

 

You should keep physical records of your risk assessments as evidence of your commitment to safe practices.

Legal Requirements

Complying with legal requirements is essential when setting up and running your personal chef business.

The legal requirements that apply to your business can vary depending on:

  • The type of food you cook.
  • Where the food is prepared (e.g. your clients’ kitchens, an industrial kitchen, your own kitchen).
  • Whether the food is designed to be eaten immediately or reheated and eaten at another time.

 

Some of the legal requirements you should be aware of include:

Obtain food hygiene training

As a chef, you are legally required to obtain a Level 2 certificate in Food Safety and Hygiene for Catering. The regulations specify that an individual who is involved in food handling must receive adequate training in food safety and hygiene. A food hygiene training course is the easiest way to show your compliance with these regulations. Furthermore, many clients will only work with personal chefs who can demonstrate their hygiene training.

Register as a food business

Any business in the UK that sells food must apply for a food business registration with their local council. Because you will be providing a food service to your clients, you must register as a food business. You must apply for your food registration business at least 28 days before you begin trading. Once you have registered, you may be inspected by your local council.

Comply with the Food Safety Act (1990)

The Food Safety Act applies to any business that prepares and sells food. It covers food safety, consumer protection and food information. It makes it an offence to make, provide or sell any food which could be harmful to health and lays out hygiene practices you should follow.

There are several legal requirements listed in the Food Safety Act, including:

  • Do not add anything to food, remove anything from food or treat food in any way which could make it damaging to the consumer.
  • Ensure that all food practices are carried out in a hygienic way.
  • Comply with food hygiene and safety practices when cleaning, cooking, chilling and handling food.
  • Do not present or describe food in a way that is false or misleading.

 

Comply with the Food Safety and Hygiene Regulations

These regulations specify the standards relating to the control and management of the steps that are critical to food safety, including the cleanliness of the kitchen and equipment and temperature control in food preparation, storage and serving.

The regulations differ depending on where in the UK your business is located:

 

Comply with The Food Information (Amendment) Regulations 2019

These regulations set out the responsibilities of food businesses, including personal chef businesses, to provide information regarding the 14 allergens (celery, cereals, crustaceans, eggs, fish, lupin, cows’ milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya and sulphur dioxide). The regulations were updated in 2019 to include Natasha’s Law. As part of your responsibilities, you should ensure that you ask all clients whether they have any food allergies you should be aware of. You must ensure that any packaging or labels clearly state if any of these allergens are present. You could also state any allergen information orally to the client.

You must provide allergen information:

  • Before the food is purchased.
  • When the food is delivered or served (e.g. orally or in writing).

 

Implement a Food Safety Management System (FSMS) based on HACCP

The Hazard Analysis and Critical Control Point (HACCP) framework should be used to create a food safety management procedure. Even if you regularly work from different premises, you should still implement an FSMS based on HACCP. Your FSMS should be a systematic approach to controlling any food safety hazards.

It should include:

  • Identifying any points in your processes where food hazards could occur and identifying which of these points could be critical.
  • Identifying and implementing monitoring and control procedures at all critical control points (CCPs).
  • Regularly reviewing and analysing food hazards, CCPs and control procedures.
  • If your business offers a delivery or meal service option, you will also need to include information about temperature control, heating instructions and preventing spoilage in your HACCP or FSMS.

 

Comply with the four steps to food safety

The four steps to food safety (known as the Four Cs) can help to reduce contamination and reduce the likelihood of food poisoning.

It includes:

  • Cleaning: Cleaning helps to prevent harmful bacteria from contaminating food. Clean your hands and surfaces often. You should wash your hands for at least 20 seconds with soap and warm water before, during and after preparing food and after handling certain foods. You should also wash surfaces, chopping boards and utensils after preparing each food item.
  • Cooking: Food must be cooked thoroughly to destroy any harmful bacteria. Check all food is cooked to a safe internal temperature or reheated thoroughly and it is piping hot before serving.
  • Cross-contamination: Cross-contamination can occur when harmful bacteria spreads between surfaces, equipment, hands and food. To avoid cross-contamination, keep different types of food separate (e.g. raw meat and other foods), use different chopping boards for different food, keep cooked food separate, store foods correctly and thoroughly clean surfaces.
  • Chilling: Chilling food correctly prevents bacteria from growing. Refrigerate stock as soon as it is delivered, ensure the refrigerator is set to the correct temperature and refrigerate perishable or cooked foods within two hours.

 

Transport food safely

There are several procedures you must follow when delivering food to your clients:

  • Food should be delivered to customers in a way that ensures it does not become unsafe or unfit to eat.
  • The food temperature should be controlled (so that harmful bacteria do not spread). Hot food should be at least 63°C or above and cold food should be at 8°C or below (although between 0°C and 5°C is recommended).
  • Storage containers should be sourced from reputable suppliers and must be graded at an appropriate level for their intended use.
  • Any cross-contamination risks in the delivery process should be identified and removed.

 

Implement a waste management system

If you operate from your own kitchen, you should have appropriate provisions for the separation, storage and removal of waste.

Some guidelines you should abide by include:

  • Have appropriate bins which are sufficient in number and specified for different types of waste.
  • Do not allow waste to accumulate.
  • Use bins that have fitted lids and foot pedals.
  • Have a specific waste disposal area.
  • Do not dispose of food waste in the sink.
  • Use commercial sink strainers to prevent fat, oil, grease and small bits of food from entering the sewer network.
  • Apply for a waste carrier registration if you transport any waste.

 

It is also recommended that you clean and disinfect bins regularly.

Comply with the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 2013

RIDDOR states that you must report all injuries, diseases and dangerous events that occur in your business. Reports must be made to the Health and Safety Executive (HSE) using an appropriate recording document. These regulations apply to any incidents that involve employees or clients, including reports of food poisoning.

Comply with the Control of Substances Hazardous to Health (COSHH) Regulations 2002

The COSHH regulations state that you must control any potentially hazardous substances. You should also assess, control and reduce any risks or potential hazards and protect people from harm.

Some hazardous substances you should be aware of are:

  • Flour dust.
  • Concentrates of flavour, citrus oils and spices.
  • Cleaning substances.

 

Comply with the Provision and Use of Work Equipment Regulations (PUWER) 1998

PUWER regulations apply to you and any employees you hire. You must ensure any equipment you use in your business is fit for purpose and is maintained and inspected regularly. You must also ensure that health and safety risks are minimised to an acceptable level, that you have the correct knowledge and training to use the equipment, and that protective measures are put into place. Equipment should also be used under appropriate conditions. Even if the equipment you are using doesn’t belong to your business, you should still ensure it is used safely and correctly.

Comply with the Electricity at Work Regulations 1989

The Electricity at Work Regulations state that any workplaces that use electricals must construct electrical systems in a way that prevents danger. You must also maintain electrical systems to ensure they are safe, ensure electrical equipment is checked by a competent person annually and conduct Portable Appliance Tests (PAT). These regulations apply to any electrical cooking equipment (such as electric ovens and fryers) and any other electricals on your premises. Even if you are cooking in a client’s kitchen, you must still ensure you use electrical equipment safely.

Comply with gas safety regulations

If you operate your own kitchen, you will need to have the boiler and any equipment that uses gas inspected by a gas safe engineer. If your equipment is deemed safe to use and complies with government requirements, you will be issued a Gas Safety Certificate.

Comply with fire regulations

As the business owner, you are responsible for fire safety measures on your premises.

There are multiple fire regulations you must ensure you comply with, including:

  • Conducting a fire risk assessment.
  • Complying with the Regulatory Reform (Fire Safety) Order 2005.
  • Implementing any necessary fire safety measures.
  • Implementing emergency procedures and ensuring these are clearly displayed.

 

Comply with the Manual Handling Operations Regulations 1992

Manual handling regulations can help to protect you and your employees from sustaining an injury or illness as a result of manual handling tasks. The regulations apply to the lifting or moving of any objects, bending down and reaching high and repetitive movements. You will likely be performing manual handling activities when carrying out tasks such as preparing food (e.g. chopping vegetables), handling heavy equipment and carrying food.

Appoint a competent person

A competent person should be appointed to help your business meet your health and safety legal duties. You can act in this role yourself or appoint another person to fulfil this role. The competent person should have the skills, knowledge and experience to identify any hazards in your business and put controls in place to protect people from harm.

Prepare a health and safety policy

The law states that every business in the UK must have a specific policy for managing health and safety. Your policy should state exactly how you will manage health and safety in your business and state who is responsible for specific tasks and how and when these tasks are completed. Follow the recommended tips from the Health and Safety Executive when creating your health and safety policy. You should make your policy easily visible to any visitors to your business.

Comply with employment legislation

If you employ any staff, you must ensure you follow employment legislation, including the Employment Rights Act (1996) and the National Minimum Wage Act (1998). You must also comply with legislation relating to recruitment, working hours, sickness, discrimination, dismissals, and maternity or paternity pay.

Comply with the General Data Protection Regulations (GDPR) and the Data Protection Act (DPA)

You must comply with both pieces of legislation when storing or sharing personal information, such as your clients’ personal information, contact details and banking information. You must also apply for a Notification to Process Personal Data Licence. You will also need to apply for a licence with the Information Commissioner’s Office and renew your registration every year.

Register your business

You must register your business with HMRC before you begin operating. You can register as a sole trader or as a limited company. You will need to register your business name and any other relevant information.

Register for self-assessment tax

This allows you to calculate and pay your own taxes each year. You will need to track your finances every month and submit any expenses as part of your tax assessment.

As part of your tax responsibilities, you must:

  • Record all forms of income and expenses.
  • Complete an annual self-assessment tax return.
  • Register for VAT if you earn above the threshold (currently £85,000).
  • Pay National Insurance contributions.
  • Keep a record of your business accounts for the previous five years.
Personal Chef Finishing Off A Plate Of Food

Positives of Owning a Personal Chef Business

Owning a personal chef business can be rewarding in many different ways.

Some of the positive aspects associated with running this type of business include:

Create all recipes and menus

As a personal chef, you will have the freedom to create new recipes, put your own twist on existing recipes and create a personalised menu for every client. You can be creative with your menu, ingredients, flavours, textures and the presentation of your dishes to create the perfect meals for your clients. If you love being creative in the kitchen, working as a personal chef can be very rewarding.

Work in an industry you are passionate about

If you are passionate about cooking and the food industry, setting up your own personal chef business and working in an industry you love can be very rewarding. You can do something you love every day and will have the opportunity to create your own recipes and designs and be creative with your cooking. Profiting from your passion can be very rewarding.

Choose a speciality

As a personal chef, you can choose to focus on a particular speciality, based on your training, skills, experience, interests and what you think is going to be most in demand or most lucrative. For example, you could choose to focus on a particular type of cooking or specialise in a particular type of personal cheffing (e.g. meal delivery). You can make the best decisions for you and your business, based on what is most likely to be profitable and your business preferences.

Choose your working hours

Because you are self-employed and can choose your own clients, you can choose your working hours and decide which days you want to work, whether you prefer to work in the daytime or in the evening and choose whether to work part-time or full-time. You can choose the hours that best suit you and your business and allow you a better work-life balance. Having the freedom to choose your working hours is one of the main advantages of working as a personal chef compared to working in a traditional kitchen.

Low investment requirements

Compared to other businesses in the food and cheffing industries, a personal chef business requires low capital investment. This makes it easier to achieve high profitability and increase your business’s income. Low initial investment also makes your business lower risk (as you have less personal funds invested and likely don’t require a business loan). It also means your business will begin to turn a profit earlier.

Reduced running costs

Compared to other food businesses, a personal chef business will have lower running costs. You will not be responsible for paying for ingredients and stock and may have few equipment requirements. You may also choose not to run your business from a premises. Reducing your overhead costs and running costs allows you to maximise your profits.

Experience varied working environments

You will have the opportunity to work in multiple different kitchens, with different kitchen equipment, different menus and different types of cooking. Not only can this help to develop your skills and make you a better chef overall, but it can also keep your work interesting. You will constantly be working in new environments, and this can be beneficial in many ways.

Create relationships with clients

Many personal chefs work with the same clients long term. While creating your menu and customising your recipes, you will get to know your clients in more depth. You can create positive relationships with your clients, which can encourage long-term business and client recommendations. This can help you to grow your business.

High earning potential

A personal chef business can be highly lucrative. Many personal chefs earn a higher income than traditional chefs, particularly as their business and reputation grow. You can plan your menu to maximise your profits, for example by using the same ingredients in multiple dishes. This results in a high profit margin, which can increase your profits. As your business grows, you could also hire more chefs and expand your client reach. A personal chef business can be extremely lucrative.

High demand

Personal chefs were once seen as a luxury only the rich could afford. However, with more people than ever understanding the importance of eating well and being willing to invest money in good quality, delicious and nutritious food, personal chef businesses are in high demand. Having high demand for your services makes it more likely that your business will succeed and gives you the opportunity to maximise your profits.

Start small and grow your business

If you don’t have an external investor or a large capital with which to start your business, you can start smaller and grow your business in time. Instead of setting up a business with lots of chefs, you have the option to initially start small, for example by operating your business as the only chef. As your profits and your client base grow, you can then expand your business by hiring other chefs. This gives you the flexibility to set up your business at your own pace and makes starting your own business more accessible.

A scalable business

A personal chef business can have a simple business model, making it easy to set up this type of business. If you want to grow your business, this type of business is highly scalable, as you will already have established strong business relationships with clients, will already have a proven successful business plan and your business set-up and operating processes will be easy to replicate. There is always demand for chefs, giving your business great opportunities for growth.

Every day is different

Running a personal chef business will never get boring. Every day will be different and will present new challenges and different clients. You will be creating different menus, preparing different meals, working with different people and taking responsibility for different tasks. A varied workday helps to keep your job interesting.

Avoid the stress of running a kitchen

As a personal chef, you will not be expected to run the kitchen or manage kitchen staff. This allows you to avoid kitchen politics and allows you to focus on the food and your cooking, rather than the other responsibilities and stresses a chef typically faces. As the sole chef, you will get all the benefits of working as a chef with relatively little stress.

Be a part of special occasions

Many people hire personal chefs as a treat and for special occasions, such as birthdays, reunions and anniversaries. Being a part of these special occasions and arranging a special meal for your clients can be extremely rewarding. Knowing that your food and your business will hold a special place in your client’s hearts for being part of important times of their lives can be very rewarding.

Help people improve their health and nutrition

Many people hire a personal chef to help them improve their health and nutrition and improve their eating habits. Not only can you help your clients to eat better and improve their overall health, but you can also introduce them to new foods and recipes they haven’t tried before. Your business will also be accessible to people with special dietary requirements who may usually find eating out or eating pre-prepared meals difficult.

A rewarding career choice

Running a personal chef business can be rewarding in many ways. You can work in an industry you love, connect with other people and see your business grow and succeed. If you love food and have a passion for cooking and the food industry, running a successful business will not only be financially rewarding but also personally rewarding.

Client loyalty

If your clients enjoy the meals you create, enjoy working with you and see the value of using your business, they are likely to use your services long term. Not only does this give you the opportunity to get to know your clients and create positive business relationships, but loyal clients may even recommend your business to other people or write a positive review, which can help you to grow your customer base.

Be your own boss

You can make all key decisions yourself and steer your business in whichever direction you choose. You can choose how involved you want to be, the type of personal chef business you set up, your menu and how you want to run your business. You can make the best decisions for you and your business.

Chef Personal

Negatives of Owning a Personal Chef Business

Although owning a personal chef business can be rewarding in many ways, there are some potentially negative aspects to this type of business you should be aware of.

Unsociable working hours

As well as a long working week, you may also be expected to work unsociable working hours. Your clients may be more likely to request your services in the evening and at the weekend. To help your business succeed, you may have to be available at these peak times (particularly while your business is starting out and growing). Unsociable working hours could impact your family life and personal life.

Physically demanding

Working as a chef can be physically demanding. You will be spending long hours on your feet every day and will be engaged in many physically demanding tasks, such as chopping, reaching high and bending low and carrying heavy items.

This can cause multiple health concerns, such as:

  • Neck or back pain or strain.
  • Pain, strain or injuries to your fingers, hands and wrists.
  • Pain in your feet or legs.

 

It can be difficult to grow your business

It can be more difficult for a new personal chef business to grow and succeed because of the high competition. People often choose a personal chef who has been recommended to them or who has a high number of positive reviews online. It can be difficult to grow your customer base and you may experience slow business at first. This can have a detrimental effect on your income and profits. You may experience a lack of profitability in your first year of operation.

Accountability and liability

The food industry is highly regulated with a large number of laws and regulations you must be aware of. You need to ensure you follow all policies and procedures, particularly those relating to health and safety. Not only can it be time-consuming (and sometimes expensive) to ensure compliance, but failure to comply, even unintentionally, could have serious consequences. If a client contracts food poisoning after eating your food, you could be held liable.

Complying with legislation

There are many different pieces of legislation and legal guidelines you will need to comply with. Not only can this be complicated and time-consuming, but any non-compliance (even if this is accidental) can be punished with a fine or the forced closure of your business. Some types of legislation also require you to go through specific training and/or gain a qualification, which can be costly and arduous. A personal chef business can have high liability which can be a lot of stress and pressure on a business owner.

A lot of skill, knowledge and experience is required

To help your business succeed, you will need to be highly proficient in a variety of skills and will need to have a lot of experience with different foods and cuisines. You will also need to have extensive experience working as a chef and have a high level of knowledge about health, safety and hygiene legislation. It can be time-consuming to gain the appropriate skills, knowledge and experience to make your business succeed.

High responsibility

As the business owner, you will have a lot of responsibility, including ensuring the financial well-being, positive public opinion and the health, safety and hygiene of your business. Although you can hire employees to handle the day-to-day running of your business, you may wish to take on these responsibilities to ensure the success of your business. A lot of responsibility can be time-consuming and stressful.

Difficult and demanding clients

Some of the clients you work with may be difficult and demanding and have unrealistic expectations. For example, if they request healthy and nutritious meals, they may expect your food to help them instantly achieve their health goals. They may be disappointed when they don’t instantly see the results they want and may stop working with your business or leave a negative review.

Inconsistent profits

Because you will likely not be entering into long-term contracts with your clients, you are not guaranteed business. Some days, weeks and months are likely to be busier than others and sometimes this can be difficult to predict. It could also be that you receive more business at certain times of the year. This can make it difficult for you to predict your profits, order your ingredients and plan your finances.

Issues out of your control

This can be one of the most frustrating aspects of running a business, as things that are outside of your control can have a negative impact on your business and your profits. For example, your stock delivery being cancelled or your equipment breaking can prevent you from properly running your business, which could not only affect your profits but also result in negative customer reviews.

Working in high-pressure environments

Kitchens are notorious for being stressful, high-pressure environments. Because you will be completing all of the kitchen tasks yourself, you will have sole responsibility. This can be even more stressful when working in an unfamiliar kitchen with unfamiliar equipment. Working as a personal chef can be demanding and stressful and this can have a negative impact on your business.

It can be stressful

As the sole chef, you will have a lot of responsibilities and high stress. Not only will you be responsible for the day-to-day running of your business, but you will also need to ensure your clients are satisfied. You are also responsible for your business’s success, which can be stress-inducing.

Bad reviews

Although the majority of clients leave honest reviews, some clients are difficult to please and will leave a negative review because of the smallest complaint (even if it is something outside of your control, such as stock delivery delays). Sometimes a fake customer also leaves a fake review, which can be extremely difficult to disprove and remove. Negative reviews can be extremely damaging to your business, particularly if your business is new or you’ve had relatively few reviews.

No benefits

As you are self-employed, you won’t receive benefits such as pension contributions. You will also be responsible for doing your own taxes and organising your National Insurance contributions. You will also have a lack of job security.

Planning Your Personal Chef Business

An effective and well-designed business plan is essential to the success of your personal chef business. A business plan can help you to focus on the specific steps that will help your business succeed, plan your short-term and long-term goals, determine your financial needs and help your business to grow.

When creating your business plan, ensure it contains information such as:

  • Your company information.
  • Your company description.
  • The services you will provide.
  • Your branding, marketing and advertising plan.
  • The structure of your business.
  • The operational plan for your business.
  • The financial plan for your business.

 

Some of the factors you will need to consider when creating your business plan are:

The type of personal chef business you set up

This is one of the first considerations you will need to make when setting up your business. You may choose to focus on one particular type of personal chef business, such as a private chef in-home, a catering chef or meal delivery. Alternatively, you can choose not to specialise your business and instead offer a wide range of personal cheffing services to a variety of different clients. Consider your skills, training and experience, the market demand and the likely profits when considering your speciality.

Your menu

Creating your menu is a process that can take time. You can choose to create recipes and a broad menu and then customise it for each individual client or create an individualised menu plan for each client. You may choose to offer a wide and varied menu or focus on a specific type of cuisine or type of food, such as vegan food, organic food or high-protein meals. When creating your menu, you should consider which meals you plan to cater (e.g. breakfast, lunch, dinner, dessert and snacks). Consider your skills, culinary interests and your typical clients when choosing your menu.

Your target client base

Determining your target market is a key step to helping your business succeed. Different types of personal chefs and different menus are likely to attract different customers. Your pricing strategy will also be a key factor in determining your target market. Once you have identified your typical clients, you can then focus on how to attract them to your business.

The location you will operate in

The location you operate your business will have a significant impact on the types of clients your business will appeal to. If you rent an industrial kitchen, your location will also impact your premises’ rental costs. If your business operates in an area with a high volume of your typical client base, the increased custom and higher profits will be extremely beneficial to your business.

Your local competition

Being aware of other personal chefs operating in your area can help you decide what type of business to run and how much to charge your customers. If your local area already has several successful personal chef businesses, you may want to focus on an untapped niche and target different customers; for example, if there is already a successful business focusing on kosher meals operating within close proximity, you may want to open a different type of food or consider how to make your menu stand out.

Your brand and your unique selling point (USP)

Creating your brand is a key way to ensure you stand out from your competition. Branding can help you to focus your target audience, attract clients and concentrate your marketing and advertising strategies. Some ways you can create your brand are by focusing on your business’s visual identity, designing your menu and creating a brand story. Your USP can also be part of your brand and can help your business stand out from your competitors. Consider what makes your business special and how this fits into what defines your business.

Your marketing and advertising strategies

Marketing and advertising are especially important when you first open your personal chef business. Your marketing strategy needs to be effective and budget friendly. Consider your target customers and the best way to reach them.

Some ways you can market and advertise your business are:

  • Build a functional and attractive website.
  • Advertise in your local area.
  • Partner with local businesses, e.g. gyms, event spaces and holiday lets.
  • Create targeted online adverts.
  • Provide introductory offers to new clients.

 

Your equipment requirements

Consult the list above to determine your equipment requirements. The equipment you require will depend on the type of personal chef business you set up and whether you use your clients’ equipment. Once you have determined your equipment requirements, you can then calculate the initial costs of purchasing the equipment.

Your start-up costs and running costs

Consult the list above to help you calculate the approximate costs of setting up and running your business. Determine what equipment you need and the amount of equipment, as well as the cost of your premises (if relevant), to help you determine your start-up costs and what your initial investment requirements will be. You can then calculate whether you can finance your business yourself or whether you need to source outside investment. Determining your start-up costs and running costs can also help you to create a budget and predict when you will begin to turn a profit.

Financing your business

Consult the list of start-up costs and running costs above to determine what capital you will require. Can you finance your business yourself or will you need to source outside investment? If you require investment, you could consider:

  • A bank or building society loan.
  • A personal loan.
  • External private investment or a business partner.
  • A government grant.
  • Venture capital.
  • Personal investment.

 

Your price points

When determining the pricing of your services and your meals, consider the types of meals you are making, the time requirements and the demand for your services. You should also take into account the pricing of your competitors.

Your sales forecast

How many clients do you plan to work with each day, week and month? Are there certain days of the week or times of the year that are likely to be busier than others? What are your weekly, monthly and annual sales forecasts? As your business grows, your sales forecast is likely to change.

Your strategy for growth

Your strategy for growth is the actions you will take to realise your goals for expansion and any potential challenges your business could face and how you will avoid or overcome them. This can help to make your business more successful.

Potential challenges could include:

  • A lack of consistent clients.
  • Issues with your suppliers.
  • The high time requirements for each client.

 

Some potential strategies for growth include:

  • Offer a personalised service and expand your menu.
  • Hire more chefs.
  • Offer bulk meal options (to reduce your ingredient and time requirements).

 

Your business summary

Your business plan should include a detailed overview of your business, including the type of business you are setting up, the type of meals you specialise in, your primary selling strategy, your typical client base, your staffing and equipment requirements and your business goals.

Your business goals

Your business goals or objectives are an essential part of creating your business plan. Your business objectives highlight the targets and goals of your personal chef business and help you to create a one-year, three-year and five-year business plan.

Your business objectives should be SMART:

  • S = Specific
  • M = Measurable
  • A = Achievable
  • R = Realistic
  • T = Time-bound

 

Check you have complied with all legal requirements

Consult the list of legal requirements above to check you have complied with all requirements and regulations and that all your paperwork is accurate. Failure to comply with legal requirements could have a detrimental effect on your business or could result in a fine, the forced closure of your business or, in serious cases, prosecution.

 

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    Team Leading Level 2

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  • Food safety and hygiene for catering level 1 unit overview

    Food Safety and Hygiene for Catering Level 1

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  • Food Safety for Catering Level 3 Unit pageFood safety for caterers Level 3

    Food Safety for Catering Level 3

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  • Food hygiene for catering units slidefood hygiene for caterers course level 2

    Food Safety and Hygiene for Catering Level 2

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